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As the number of COVID-19 cases rapidly increases, you might feel more apprehensive about eating out now.So WFTS took your questions straight to a former health inspector, who believes certain food safety protocols should be followed when you're dining out."I think everyone should be wearing a mask if they're in public," said Danielle Egger, who started her own restaurant consultation company called Florida Food Safety Systems, after being a health inspector for many years.She says since restaurant inspections are public, you should look up past inspections here to see how the restaurant performed before the pandemic hit."If the restaurant has had concerns about sanitation in the past before COVID started, it might be a good idea to consider going elsewhere. And if sanitation issues, handwashing, and cleanliness were an issue before this ever started, chances are they're struggling to get up to compliance now," she explained.When you walk into a restaurant, Egger says employees should be constantly cleaning, especially highly-touched areas."I have been advising them to set timers so that every 30 minutes, they're wiping down high touched areas. That's going to be any of the door handles, any of the points of sale systems that they're using to complete transactions," she said.And that includes stylists, pens, and even credit card machines because the virus can live on surfaces."There are some studies that say that COVID-19 is possibly able to survive on a surface like plastic for about three days so it's definitely possible," Egger said.But can the virus live on food?"It appears as though coronavirus and COVID is actually heat sensitive, which means that most of the time, those temperatures we're cooking those food items too is able to cook off any kind of the virus," she explained.And you may have heard that eating outside is safer than inside. So why is that?"I believe there were three reported cases of people consuming food in restaurants in an enclosed area and they actually did find the virus in the air conditioning system," she said.And masks are a must right now."Anybody that's facing our customers should be wearing masks, that includes general managers. That includes anybody who's out on the floor, interacting with customers or employees," she said.And the biggest mistake people make when wearing a mask? They don't cover their nose."You're still running the risk of inhaling that potentially contaminated air. So we have to keep everything covered," she explained.Egger also recommends restaurants display on their door what they're doing to keep you safe and what they expect of their customers.That may include things like 'masks required', 'please social distance' or 'think about take-out if you're not feeling well.'''Egger says disposable menus are the safest but if a restaurant hands you a reusable menu, they should be sanitizing that menu between each customer.WFTS' Wendy Ryan first reported this story. 2971

BAKERSFIELD, Calif. — California Gov. Gavin Newsom has again denied parole for a member of the infamous "Mason family" who is serving time for a murder committed 50 years ago.Newsom blocked the release of 71-year-old Leslie Van Houten from prison Friday, despite a recommendation from the California parole board that she be freed.It's the fourth time in four years that Newsom has blocked Van Houten's release from prison. Newsom said in his Friday decision that she still poses a danger if released.Van Houten is serving a life sentence for helping Manson and others kill a Los Angeles couple in 1969. She was 19 years old at the time.Van Houten's attorney has said that she will appeal.This story was originally published by Tori Cooper on KERO in Bakersfield, California. 783

At least one person is injured after a man opened fire at a hospital in Shreveport, Louisiana Wednesday morning, according to reports. The man was shot in the leg and is expected to be OK.Around 6:30 a.m. ET, officers got called to Ochsner LSU Health Shreveport - St. Mary Medical Center for reports of a shooting.Officers treated it like an active shooter situation and local media in the area said hostage negotiators were on the scene. The hospital was closed to new arrivals for a time Wednesday morning. Shreveport police believe the suspect in Taniel Cole, and think he may have gotten out of the hospital before they could find him. 648

ATLANTA (AP) — The Georgia Bureau of Investigation has completed its probe into the shooting death of Rayshard Brooks, more than three months after the Black man was fatally shot by a white officer outside a fast-food restaurant in Atlanta.Agency spokesperson Nelly Miles confirmed to E.W. Scripps in an email that the findings from the investigation were turned over to Fulton County District Attorney Paul Howard on Monday.Miles told E.W. Scripps in an email that the case file is not available for release at this time.Howard has already charged two officers involved in the June 12 incident.Former Atlanta police officer Garrett Rolfe and officer Devin Brosnan arrived at a Wendy's because Brooks' vehicle was parked in the drive. He was asleep at the wheel, which surveillance video and footage from police body and dashboard cameras show.After a brief discussion, the officers submitted Brooks to a field sobriety test, which he failed.According to officials, Brooks offered to lock his parked car and walk home, but the officers informed him he was under arrest. A struggle ensued, Brooks tried to flee the scene after grabbing Brosnan's stun gun. Rolfe then shot Brooks in the back when Brooks pointed the stun gun in Rolfe's direction.On June 17, Rolfe was charged with felony murder and 10 other crimes, including four counts of aggravated assault with a deadly weapon and several violations of his oath of office.Brosnan was placed on administrative duty and is currently free on a ,000 signature bond, CNN reported. Brosnan faces charges of aggravated assault and violations of oath of office.In July, Rolfe was released from jail after posting a 0,000 bond. Brosnan faces charges of aggravated assault and violations of oath of office.Brooks' death sparked renewed demonstrations in Atlanta after turbulent protests following the death of George Floyd in Minneapolis in May. 1901

As many restaurants navigate reopening during the COVID-19 pandemic, some have had to close their doors for good. Many of the hardest hit are buffet-style restaurants as national and state agencies are trying their best to safely keep buffets operating."The toughest part of restaurants right now is if you’ve got a buffet, how do you provide that safely? And so what we’ve guided folks currently is that you can have a buffet but you have to have somebody serve you," says Rob Mortensen, President and CEO of Hospitality Tennessee. The group is working closely with the National Restaurant Association and government officials to provide guidelines for restaurants and hotels during the coronavirus pandemic."As I worked with [Tenn. Gov. Bill Lee] on guidance for restaurants and attractions, our biggest issues are around buffets and big sporting events where you have tens of thousands of people together, because it’s hard to reduce that contact," says Mortensen.Many people are used to being able to serve yourself at a buffet but experts are now advising buffet-style restaurants to instead have restaurant employees serve customers. Even hotels that normally offer a morning buffet are instead offering their guests breakfast to-go."I would say look at how you’re doing things. If it makes sense to serve people from the buffet I think for the next short bit that’s going to be the most challenging thing we’re going to address," says Mortensen.Recently, national chain Sweet Tomatoes, also known as Souplantation in Southern California, announced it's closing all 97 of its locations permanently due to COVID-19. In a statement on their website, Sweet Tomatoes thanked their 4,400 employees and their customers who have shown an outpouring of support for the salad bar and buffet since it first opened more than 40 years ago."That’s extremely sad and I would say, you know one of the things in my role watching this over the last four months as my wife has said I’ve probably aged 20 years, because it’s hard and you know the difference between keeping somebody safe and a business going under I mean the hardships there are on both sides," says Mortensen.Mortensen expects a real fundamental change in how buffets will operate for the foreseeable future, with many looking to reinvent themselves in order to stay open. 2335

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