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SAN DIEGO (KGTV) — There are currently 34 active COVID-19 outbreaks at skilled nursing facilities (SNFs) across San Diego County.Dr. Wilma Wooten, the county’s public health officer, said from March 25 to Aug. 18, there were hundreds of cases reported at SNFs.“We have 86 skilled nursing facilities throughout the County of San Diego. In total, there have been 788 residents, and 515 staff members with laboratory-confirmed COVID-19 and this includes 153 deaths,” she said Wednesday.It’s a trend across the country, and as the nation deals with the pandemic, SNFs are reporting financial hardships.A recent survey by the American Health Care Association and the National Center for Assisted Living of 463 nursing home providers across the nation revealed that many say they’re facing a financial crisis.More than 55% reported operating at a loss, while 72% said they won’t be able to sustain operations for another year at the current pace.The report shows that most of the financial troubles were linked to the increase in costs due to COVID-19, including additional staffing, more personal protective equipment (PPE), and testing.“It could have and should have been avoided by simply adequately staffing and having appropriate PPE,” said Mike Dark, an attorney with California Advocates for Nursing Home Reform.For decades, the nonprofit based in San Francisco has fought for rights and better conditions for long-term care residents and their families in California.“At the beginning of this pandemic, nursing homes across the country had such terrible staffing and such thin PPE simply because money wasn’t being spent where it should have been,” said Dark. “It’s really up to the regulators to understand all the different sources of profit for nursing home owners and to make sure that when they hear that there’s just not enough money to pay for staffing or PPE, they really understand where those taxpayer health subsidy dollars are going.”He said the issues have been going on long before the pandemic. To avoid a disastrous situation in the future, Dark says changes need to be made at SNFs across the country immediately.“What nursing homes need to do, is staff up, train their staff, and make sure staff are adequately paid. Until that happens, we’re going to see this disease continue to spread.” 2317

SAN DIEGO (KGTV) — This year, many will agree that the lights that routinely illuminate the holidays are needed more than ever. Year after year, a variety of San Diego County areas dress up their homes in spectacular Christmas light displays. Some homes go all-out, covering every inch of the property in lights. Some put together elaborate scenes bringing out the kids in us.FOR A COMPREHENSIVE LIST OF HOLIDAY LIGHTS IN SAN DIEGO COUNTY, VISIT OUR CONTENT PARTNERS AT SAN DIEGO FAMILY MAGAZINEWhatever the display's theme or skill level, it's a tradition that many have come to enjoy every year.(This year, many neighbors are asking the public to enjoy the lights from their cars and to avoid walking around neighborhoods or gathering due to the pandemic.)Here's where you can find some of the best lights throughout San Diego County this year:North CountyCarlsbad: The "Carlsbad Christmas House" lights up with flamingos and penguins, animated window displays, dancing with Santa, and the Land of Misfit Toys at 7607 Romeria Street. More info.Del Mar Fairgrounds: A magnificent display of lights and sounds will ring in the holidays at the Del Mar Fairgrounds this season, with Holidays in Your Car from Dec. 5 - Dec. 24, Dec. 26 - Dec. 30, and Jan. 2, 2021. More than one million LED lights, holograms, and projection mapping animated to holiday music will take over the fairgrounds for visitors to enjoy their own little sleigh ride, with some displays standing at over 40 feet high. More info.Rancho Bernardo: Homes lining the cul-de-sac of Tristania Pl. are dressed top to bottom with lights, spelling out "hope," "joy," and "Noel" across homes plus much more.Carmel Mountain: Homes in the Fairway Village area of Carmel Mountain will be decked out in lights! Check out the lights from Dec. 1 to Jan. 1 from dusk to 10:30 p.m. nightly. Vehicles are welcome to drive around and visitors are asked not to walk around the neighborhood. More info.Poway: "Candy Cane Lane" covers Hickory Ct., Hickory St., Butterwood Ct., and Rockrose Ct. in Poway, beginning the weekend after Thanksgiving until at least Jan. 1. More info.Rancho Penasquitos: "Christmas Card Lane" can be found on Oviedo St. off Black Mountain Rd. Homes create plywood "cards" with Christmas themes or cartoons and light displays from dusk until about 10 p.m. throughout December. More info.Scripps Ranch: "Merry-tage Court" can be found at Stonebridge Pkwy and Merritage Ct. covered in bright holiday themes throughout December from dusk until about 10 p.m. nightly.East CountyLakeside: Homes on Paseo Palmas Dr. can be seen dressed up in lights this season, as lights string together each home at "Tinsel Town." Visitors can see the displays from about 5 p.m. to 10 p.m. throughout December. More info.Santee: "Starlight Circle" or "Sunburst Santee" covers Tomel Ct. off Magnolia Ave. Residents have their own schedule for how long lights will be up, but visitors can usually catch them from about 5:30 p.m. to 10 p.m. More info.El Cajon: Homes on Pepper Dr. will be dressed up in festive holiday lights. The hilltop street becomes a neighborhood beacon every holiday season. More info.Lemon Grove: Lemon Grove's "Santa Claus Lane" can be found on Sheri Lane.Central San DiegoTierrasanta: Visit 5306 Belardo Dr. for a decked out light display and nightly beginning the Saturday after Thanksgiving. More info.Clairemont: Clairemont's "Clairemont Christmas Park" on Lana Dr. & Jamar Dr.SeaWorld San Diego: While SeaWorld San Diego is closed, the park's sky tower will light up like a Christmas tree throughout the month.Bankers Hill: "The Forward House" in Banker’s Hill is located at Ivy St. and 1st Ave. and has been a neighborhood holiday tradition for years. The house will be lit generally from 5 p.m. to 10 p.m. More info.South BayChula Vista: "Christmas Circle" is on Whitney St. and Mankato St. in Chula Vista. Homes along the streets will be lit up throughout December from dusk until about 10 p.m. each night.Chula Vista: Homes on Porch Swing Street deck out their properties in lights and string them across the street overhead throughout the month of December. 4153

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 second phase of the San Diego's styrofoam ban went into effect Friday. Local restaurants are ditching styrofoam for environmentally friendly products. Customers will see more sustainable items made from paper and aluminum. The transition to more sustainable produces also comes with a price. "It's a little more expensive but we understand why we have to do it," said Maggie Rojas from Giorgino's Cheesesteaks in Golden Hill. "Little by little we started the transition, so we didn't wait until the last minute to do it.""We all care about the environment so we want to help out," said Rojas. "It’s a big problem."There are some exceptions to the rules. Grocery stores will be able to use styrofoam trays for packaging raw meat, fish and poultry through 2021. Businesses who made less than 0,000 last year will have until February 2020 to adhere to the new rules. For a full list of the items that are banned, click here. 955

SAN DIEGO (KGTV) — The suspect of a Spring Valley murder nearly seven years has been arrested in New York.Waverly James, 49, was arrested in New York for the Dec. 6, 2012, murder of 52-year-old Stanford Roy Johnson, according to the San Diego Sheriff's Department.Deputies say they were called to a home in the 9000 block of Lemon St. on Dec. 6, 2012, for a welfare check. Deputies found the rear door open and discovered Johnson dead from multiple stab wounds.James was identified as a suspect and arrested on a warrant in New York. He will be extradited to San Diego and booked for murder. 599

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