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SAN DIEGO (KGTV) — The Washington Nationals will look to a former San Diego State Aztec to lead them into Game 2 of the 2019 World Series.Nationals starter Stephen Strasburg takes the mound Wednesday night against the Astros, dueling with Houston ace Justin Verlander. Washington took Game 1 Tuesday night 5-4 to open the series, the team's first World Series appearance and game won on the grandest stage in baseball.Now as Strasburg makes his World Series debut, San Diegans will be watching and rooting for the former Aztecs star.RELATED: SDSU's Jalen McDaniels starts NBA season on Hornets rosterMark Martinez, Strasburg's pitching coach during his time in San Diego, said the pitcher has been heavily involved in the university's baseball program since leaving for the big leagues. "He knows a lot of our guys. He comes and works out in the off-season. So he's connected to our program so there's a big sense of pride with our guys," Martinez, now team head coach, told reporters Tuesday. "You can hear them out there talking about Stephen. He's just done so much for our program, you know, being involved with our guys. And backing them not just on the baseball field but in life lessons as well."Strasburg was named to the SDSU Hall of Fame in 2014, boasting college records for the most strikeouts in a game (23), in a season (195), and in a college career (375). He also holds the SDSU record for lowest career ERA at 1.59. During his senior year, he marked his final collegiate home appearance by pitching a no-hitter.RELATED: Padres focus new manager hire between two candidatesLike his college career, Strasburg's MLB post season has been nothing short of impressive. He walks into Game 2 with a 3-0 record in the playoffs, pitching a 1.64 ERA. He ended the regular season with a 18-6 record, a career high.The ball is in Strasburg's court — well, glove — now."You know it's going to be a storm out there. You're going to weather it," Strasburg told the Associated Press ahead of his start.And Strasburg now joins some recent Aztecs who have also notched MLB post season appearances.The last SDSU alumnus to appear in a World Series game was former outfielder Quintin Berry with the 2013 Boston Red Sox, according to Baseball-Reference.com. Also hailing from SDSU, Cleveland Indians outfielder Greg Allen played in the 2018 American League Division Series and former Red Sox pitcher Addison Reed took the mound during the 2017 ALDS.Martinez and players will host a watch party for Strasburg's start at the Mission Valley's Oggi's Pizza and Brewhouse at 5 p.m. Wednesday. 2590

SAN DIEGO (KGTV) -- The San Diego Fire-Rescue Department has a new million tool to fight wildfires.The department unveiled its S-70i Firehawk helicopter Thursday, a modified version of the military’s Black Hawk helicopter.The aircraft is bigger, faster and capable of dropping more water than the city’s other two helicopters combined. The Firehawk has a 1,000-gallon tank compared to the 375-gallon tanks in Copters 1 and 2.San Diego Fire-Rescue Department Chief Colin Stowell said the Firehawk, dubbed Copter 3, represents the “latest and greatest in fire suppression and rescue capabilities.”RELATED: Chula Vista brush fire highlights rare night water drop technique“San Diego has over 45,000 properties adjacent to canyon rims and open spaces, posing a significant fire risk in our city. The speed of our response and capabilities of our equipment during the initial attack of those vegetation fires is critical,” he said.With a retractable snorkel, firefighters can refill the Firehawk’s water tank in less than a minute, allowing the helicopter to make more drops in less time, Stowell said.“Our ability to quickly get into the air and to make a difference will absolutely help to save lives,” said Mayor Kevin Faulconer.In addition to the crew of three, the Firehawk can carry up to 12 passengers, meaning it can shuttle six more firefighters than its predecessors to hard-to-reach places.RELATED: Blackhawk Helicopter joins the SDG&E firefighting arsenalThe helicopter also has advanced capabilities for night missions, with a high-intensity searchlight and a state-of-the-art obstacle avoidance system.San Diego Fire operates the only helicopters in the county outfitted to fight fires at night.To accompany the new helicopter, the city is building a .7 million hangar to house all three helicopters.“The state-of-the-art, 30,000-square-foot facility will help protect the helicopters from rust and corrosion as well as allow for indoor maintenance work,” said city spokesman Gustavo Portela in a statement. The city recently completed an Air Ops Division building to house the crew. Previously, pilots and crew members were housed in RVs and trailers and the helicopters were kept outside, Stowell said. 2228

SAN DIEGO (KGTV) -- The U.S. Food and Drug Administration (FDA) has released important answers to questions about food and coronavirus. Among the biggest questions people are asking is: can coronavirus spread from someone handling food who has contracted the disease?The FDA says that at this time, there is no evidence to support transmission of COVID-19 by food. "Coronaviruses are generally thought to be spread from person-to-person through respiratory droplets," the FDA said.Here's more...Food Safety and the Coronavirus Disease 2019 (COVID-19)Source: https://www.fda.gov/March 20, 2020Are workers in the human and animal food and feed sector considered part of the essential critical infrastructure workforce? Yes, in a guidance issued by Department of Homeland Security on March 19 Guidance on the Essential Critical Infrastructure workforce: Ensuring Community and National Resilience in COVID-19, workers in the Food and Agriculture sector – agricultural production, food processing, distribution, retail and food service and allied industries – are named as essential critical infrastructure workers. Promoting the ability of our workers within the food and agriculture industry to continue to work during periods of community restrictions, social distances, and closure orders, among others, is crucial to community continuity and community resilience.Where should I send questions if we are having problems moving food or getting food through areas that have curfews and restrictions because of the coronavirus?If you are experiencing issues regarding your supply chain, delivery of goods, or business continuity, please contact the FEMA National Business Emergency Operations Center at NBEOC@fema.dhs.gov. This is a 24/7 operation and they can assist in directing your inquiry to the proper contact. March 17, 2020Q: Is the U.S. food supply safe?Currently there is no evidence of food or food packaging being associated with transmission of COVID-19. Unlike foodborne gastrointestinal (GI) viruses like norovirus and hepatitis A that often make people ill through contaminated food, SARS-CoV-2, which causes COVID-19, is a virus that causes respiratory illness. Foodborne exposure to this virus is not known to be a route of transmission.The virus is thought to spread mainly from person-to-person. This includes between people who are in close contact with one another (within about 6 feet), and through respiratory droplets produced when an infected person coughs or sneezes. These droplets can land in the mouths or noses of people who are nearby or possibly be inhaled into the lungs. It may be possible that a person can get COVID-19 by touching a surface or object that has the virus on it and then touching their mouth, nose, or possibly their eyes, but this is not thought to be the main way the virus spreads. However, it’s always critical to follow the 4 key steps of food safety—clean, separate, cook, and chill – to prevent foodborne illness. Q: Will there be food shortages?There are no nationwide shortages of food, although in some cases the inventory of certain foods at your grocery store might be temporarily low before stores can restock. Food production and manufacturing are widely dispersed throughout the United States and no widespread disruptions have been reported in the supply chain.FDA is closely monitoring the food supply chain for any shortages in collaboration with industry and our federal and state partners. We are in regular contact with food manufacturers and grocery stores. Q: Where should the food industry go for guidance about business operations? Food facilities, like other work establishments, need to follow protocols set by local and state health departments, which may vary depending on the amount of community spread of COVID-19 in a particular area. We encourage coordination with localExternal Link Disclaimer health officials for all businesses so that timely and accurate information can guide appropriate responses in each location where they have operations..Q: A worker in my food processing facility/farm has tested positive for COVID-19. What steps do I need to take to ensure that the foods I produce are safe?Coronaviruses are generally thought to be spread from person-to-person through respiratory droplets. Currently, there is no evidence to support transmission of COVID-19 by food. Unlike foodborne gastrointestinal (GI) viruses like norovirus and hepatitis A that often make people ill through contaminated food, SARS-CoV-2, which causes COVID-19, is a virus that causes respiratory illness. Foodborne exposure to this virus is not known to be a route of transmission.If an employee is confirmed to have COVID-19, employers should inform fellow employees of their possible exposure to COVID-19 in the workplace but maintain confidentiality. Sick employees should follow the CDC’s What to do if you are sick with coronavirus disease 2019 (COVID-19). Employers should consult with the local health department for additional guidance.While the primary responsibility in this instance is to take appropriate actions to protect other workers and people who might have come in contact with the ill employee, facilities should re-double their cleaning and sanitation efforts to control any risks that might be associated with workers who are ill regardless of the type of virus or bacteria. For example, facilities are required to maintain clean and sanitized facilities and food contact surfaces.See: FSMA Final Rule for Preventive Controls for Human Food.Food facilities are required to use EPA-registered “sanitizer” products in their cleaning and sanitizing practices. In addition, there is a list of EPA-registered “disinfectant” products for COVID-19 on the Disinfectants for Use Against SARS-CoV-2 list that have qualified under EPA’s emerging viral pathogen program for use against SARS-CoV-2, the coronavirus that causes COVID-19. IMPORTANT: Check the product label guidelines for if and where these disinfectant products are safe and recommended for use in food manufacturing areas or food establishments. Q: Do I need to recall food products produced in the facility during the time that the worker was potentially shedding virus while working?We do not anticipate that food products would need to be recalled or be withdrawn from the market because of COVID-19, as there is currently no evidence to support the transmission of COVID-19 associated with food or food packaging. Additionally, facilities are required to control any risks that might be associated with workers who are ill regardless of the type of virus or bacteria. For example, facilities are required to maintain clean and sanitized facilities and food contact surfaces.Q: If a worker in my food processing facility/farm has tested positive for COVID-19, Should I close the facility? If so, for how long?Food facilities need to follow protocols set by local and state health departments, which may vary depending on the amount of community spread of COVID-19 in a given area. These decisions will be based on public health risk of person-to-person transmission – not based on food safety.Q: How do I handle self-service food buffets such as salad bars in a retail setting related to COVID-19?Restaurants and retail food establishments are regulated at the state and local level. State, local, and tribal regulators use the Food Code published by the FDA to develop or update their own food safety rules. Again, there is no current evidence to support the transmission of COVID-19 associated with food or food packaging. It may be possible that a person can get COVID-19 by touching a surface or object that has the virus on it and then touching their mouth, nose, or possibly eyes, but this is not thought to be the main way the virus spreads. The coronavirus is mostly spread from one person to another through respiratory droplets. However, it’s always critical to follow the 4 key steps of food safety—clean, separate, cook, and chill—to prevent foodborne illness. As an extra precaution to help avoid the transmission of COVID-19 through surface contact, we recommend frequent washing and sanitizing of all food contact surfaces and utensils. Food-service workers also must practice frequent hand washing and glove changes before and after preparing food. Include frequent cleaning and sanitizing of counters and condiment containers. Consumers should wash their hands after using serving utensils. In communities with sustained transmission of COVID-19, state and local health authorities have implemented social-distancing measures which discourage or prohibit dining in congregate settings. We also recommend discontinuing self-service buffets and salad bars until these measures are lifted. Unlike foodborne gastrointestinal (GI) viruses like norovirus and hepatitis A that often make people ill through contaminated food, SARS-CoV-2, which causes COVID-19, is a virus that causes respiratory illness. Foodborne exposure to this virus is not known to be a route of transmission.Q: What steps do I need to take to clean the facility/equipment to prevent the spread of COVID-19?FDA-regulated food manufacturers are required to follow Current Good Manufacturing Practices (CGMPs) and many have food safety plans that include a hazards analysis and risk-based preventive controls. CGMPs and food safety plans have requirements for maintaining clean and sanitized facilities and food contact surfaces. See: FSMA Final Rule for Preventive Controls for Human Food.Food facilities are required to use EPA-registered “sanitizer” products in their cleaning and sanitizing practices. In addition, there is a list of EPA-registered “disinfectant” products for COVID-19 on the Disinfectants for Use Against SARS-CoV-2 list that have qualified under EPA’s emerging viral pathogen program for use against SARS-CoV-2, the coronavirus that causes COVID-19. IMPORTANT: Check the product label guidelines for if and where these disinfectant products are safe and recommended for use in food manufacturing areas or food establishments. We encourage coordination with localExternal Link Disclaimer health officials for all businesses so that timely and accurate information can guide appropriate responses in each location where their operations reside.Food facilities may want to consider a more frequent cleaning schedule.Q: Do I need to ask other workers who may have been exposed to a worker who tested positive for COVID-19 to self-quarantine for 14 days?Employers need to follow guidelines set by state and local authorities. If an employee is confirmed to have COVID-19, employers should inform fellow employees of their possible exposure to COVID-19 in the workplace but maintain confidentiality. Sick employees should follow the CDC’s What to do if you are sick with coronavirus disease 2019 (COVID-19). Employers should consult with the local health department for additional guidance. Q: What measures are FDA (and CDC, state partners, etc.) taking to ensure that we remain able to address foodborne illness outbreaks during the COVID-19 pandemic?Unlike foodborne gastrointestinal (GI) viruses like norovirus and hepatitis A that often make people ill through contaminated food, SARS-CoV-2, which causes COVID-19, is a virus that causes respiratory, not gastrointestinal, illness. Foodborne exposure to this virus is not known to be a route of transmission.With respect to foodborne pathogens, CDC, FDA, and FSIS continue to work with state and local partners to investigate foodborne illness and outbreaks. FDA’s Coordinated Outbreak Response and Evaluation (CORE) Network manages outbreak response, as well as surveillance and post-response activities related to incidents involving multiple illnesses linked to FDA-regulated human food products, including dietary supplements, and cosmetic products. During this coronavirus outbreak, CORE’s full-time staff will continue to operate to prepare for, coordinate and carry out response activities to incidents of foodborne illness. FDA’s Center for Veterinary medicine manages outbreak response for animal food and is similarly staffed and prepared to respond to incidents of foodborne illness in animals. CDC, FDA, FSIS and state and local public health partners are maintaining routine public health surveillance for infections and outbreaks that may be transmitted through foods. CDC continues to lead and coordinate investigations of multistate foodborne events, consults with states as needed on events within a single state, and works closely with FDA and FSIS investigators so that contaminated foods are traced back to their sources and controlled. 12664

SAN DIEGO (KGTV) -- The San Diego County District Attorney announced Monday that criminal charges have been filed against a former San Diego Sheriff’s deputy accused of fatally shooting a detainee.Former deputy Aaron Russell, 23, is being charged with murder in the second degree after being accused of shooting and killing Nicholas Bils, 36, who escaped from a California State Park Officer’s car outside San Diego Central Jail on May 1. Bils was allegedly running away from officers unarmed when he was shot. He was initially arrested for reportedly threatening a ranger with a golf club at Old Town San Diego State Park.RELATED: San Diego County sheriff’s deputy who fatally shot escaped detainee resigns from department“We reached the decision to file criminal charges following a thorough review of all the objective facts and evidence in this case by specialized prosecutors and investigators in our Special Operations Division,” said San Diego County District Attorney Summer Stephan.“When a life is taken, we must make decisions based in facts and law, and not ones that are influenced by the status of the accused as a peace officer nor the status of the victim. These decisions must be made solely in the interest of justice and not based on favoritism nor public opinion. Every person must be accountable under the law,” she continued.Russell is scheduled to be arraigned Tuesday. 1399

SAN DIEGO (KGTV) - There's a stretch of Linda Rosa Avenue in Bird Rock that winds up a hillside and leads to homes with sweeping views of San Diego's coastline.The homes that enjoy that view, however, vary quite a bit. Some are older, smaller, and were built in the 1960s.Others are modern, and tower above the rest. Some refer to those larger homes as "McMansions," and wonder how they keep getting approved without any pushback from neighbors to protect community character."They basically skirt the reviews," said Dave Ish, who lives in an older home on Linda Rosa.READ?JON HORN'S ORIGINAL LOOK AT 'MCMANSIONS'Developers are able to skip the lengthy and public Coastal Development Permit process as long as they retain at least 50 percent of a structure's exterior walls. It's spelled out in city code. That's why McMansions are popping up in San Diego's coastal neighborhoods. But it turns out the city's 50-percent exemption creates even more flexibility for developers because they can get permit after permit with no waiting period in between.RELATED: Coronado neighbors worried about historic mansion turned transitional homeDeveloper Ben Ryan, of Tourmaline Properties, did that for an ocean-view home on Linda Rosa.In October, the city issued him a permit to add a closet and convert a garage to a carport, under the 50-percent exemption.  "Obviously it was just a temporary deal," Ish said. "Nothing was finished, it was this bowed out paneling, these windows weren't finished. The cuts were all messed up."RELATED: Study: Rents rising faster in affordable areasThe city reports the work being finished Feb. 1. It may have been a quick job, but it changed the layout of the home enough to allow Ryan to alter the design for a larger project.Ryan got a new permit later in February - again under the 50-percent exemption - calling for a second story, master suite, decks, kitchen, living room, dining room, and more. Today, the home is just half a wood frame - the closet and carport nowhere in site. The closet, however, was once a massive frame added on to the home (more photos above):</p><p>In a statement, Ryan said the Coastal Development Permit has become an arduous process - delaying projects a year and adding up to 0,000 in costs."It has no relation whatsoever to bulk or scale," Ryan said. "The bulk and scale of a house designed using the 50-percent exemption is governed by the same rules as a house designed without using it."Ryan said the back-to-back serial permitting simply allowed him more options, such as with windows and openings - under the same rules.RELATED: Man accused of squatting in multi-million dollar Coronado mansions"We are excited about the design of the home, and hopeful that it will be a contender for several architectural awards," he said.A representative for Councilmember Barbara Bry, whose district includes Bird Rock, said her staff recently contacted the mayor's office to address concerns over the 50-percent exemption. 3104

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