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SAN DIEGO (KGTV) - The San Diego Padres are feeling the immediate impact – both in the ticket booth and fan energy -- after acquiring one of Major League Baseball’s most coveted free agents this offseason: All-Star Manny Machado. The team announced Monday the that their home opening game at Petco Park was sold out.Machado, who signed a 0 million, 10-year deal last month, will make his Padres debut March 28 against against the San Francisco Giants.The team is currently at spring training in Peoria, Arizona.RELATED: Machado signing brings hope to San Diego Padres fans, businesses near Petco ParkAlthough the game is the 16th consecutive home opener to sell out, it is one of the earliest sell-outs in recent team history.“Fans are encouraged to come out for the remainder of Opening Weekend against the division-rival Giants with a homestand that promises to be full of fun and excitement for everyone,” the team said in a release.A limited number of seats are still available within the Padres Membership plans, which can be renewed or purchased by Mar. 9.RELATED: Ballpark swag: San Diego Padres announce 2019 giveaways, promotionsFor fans on a budget, a limited number of Park Passes for opening day will be available starting Mar. 11.The season opener at Petco Park is scheduled for 1:10 p.m.Tickets for the Padres’ remaining 80 home games, including featured weekend series against the Los Angeles Dodgers (May 3–5), St. Louis Cardinals (June 28–30), Giants (July 26–28) and World Series Champion Boston Red Sox (August 23–25) can be purchased online here, at the Padres Box Office or by phone at 619.795.5000. 1631

SAN DIEGO (KGTV) -- The Poway man at the center of a multimillion-dollar Ponzi scheme was sentenced Wednesday to 12 years in prison. Numerous victims spoke to Dougherty via video conferencing due to COVID-19 protocols.In a plea deal, Christopher Dougherty pleaded guilty to grand theft and securities fraud back in March. He also received a white-collar crime enhancement, according to the District Attorney’s office. Prosecutors say there were nearly 50 victims, many who were elderly.He originally faced more than 80 felony counts after his arrest in April 2019.Team 10 first spoke to several alleged victims of Dougherty early last year. They said he stole the money he was supposed to invest for them. Some of his victims met Dougherty through their jobs as educators while he worked as an investment advisor with various school districts.“The lessons we learned from you were beyond the academic acumen. They are about the dark side of life,” said victim Cheryl Biagi during victim impact statements Wednesday afternoon.Biagi said Dougherty not only took money from her, but also her niece and her 91-year-old mother who has since passed away.“We know you are guilty of so much more than securities fraud and grand theft, but we hope when you get out of prison, you make every effort to repay every dime to those people who believed in you,” Biagi said.Investigators said Dougherty offered victims investment opportunities in companies he owned, then used some of their funds for his personal expenses like home remodeling, travel, and college tuition.For the first time, Dougherty spoke about his crimes. He offered an apology that lasted roughly 17 seconds.“To everyone, I accept full responsibility for my actions. I want to sincerely apologize to you and your family members and I also want to let you know I did make a mistake and I will not do this in the future. I extremely apologize,” Dougherty said in court.It is an apology that falls short for many victims. Jerry and Diane Cole told Team 10 they lost more than .6 million in the scheme.“This wasn’t money that basically fell out of the sky to us. This was the product of 50 years of our married life together… of working, saving, putting away money,” Cole said.Cole said they have been able to survive, thanks to their children and close friends. They believe Dougherty has no remorse for his crimes.Although Dougherty is ordered to pay restitution, many victims are doubtful they will see their money again.Deputy District Attorney Michael Zachry called this case “extremely egregious.” Zachry said there was over million dollars taken in with million net loss to victims.“It’s more than just money. It’s really their entire lives,” Zachry said. 2731

SAN DIEGO (KGTV) — This year marks 75 years since many turning points in World War II, including the end of the war on Aug. 14. Now, the men and women who served are in their 90s and many say despite the time, they remember exactly where they were the moment they found out the war was over.“We were told you’re just going on a flight, and we were told you don’t have to, the wars over,” said 93-year-old Navy veteran Al Hansen.“The war ended and they let us all, gave us liberty for the day,” remembered 94-year-old Navy veteran Don Hubbard.RELATED: WWII veteran honors D-Day anniversary with world-wide bell ringingTo commemorate the day, the USS Midway held a ceremony. Due to coronavirus restrictions, the public was not invited, however, the event was live-streamed on the museum's Facebook page, which can be found here.In attendance were three Navy World War II veterans, including Hansen and Hubbard, along with 95-year-old Jack Scott, who said he wants to use this anniversary to remind the public to find peace.“Right now there seems to be a great deal of unrest in the country and I would like, of course, for the unrest to come to an end and for people to be kind to one another,” said Scott. 1212

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) - 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