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SAN DIEGO (KGTV) - This Veterans Day, an online service is offering a deal to help veterans preserve their memories for future generations.Story Terrace is giving vets a discount so that they can write books based on their lives and experiences. The company is calling it the "Speak and Listen" campaign."My grandfather was in the resistance in the Netherlands (in WWII), and I regret not recording his stories," says Story Terrace CEO Rutger Bruining. "That's why I think it's really important for the entire family that these stories are kept and retold, so people remember what happens."The service pairs people up with ghostwriters who spend hours interviewing the subject and then write a book for them. It costs between ,900 and ,450 depending on how long and detailed you want the book to be, and how many pictures you want to include."Ultimately, the content is up to the customer, to change and have it the way they want," says Bruining.Retired Navy Pilot Frank Miley wrote his life story on his own before he knew about Story Terrace. He says putting it in writing was emotional, but also crucial, so his family knows what he went through during the Vietnam War."I didn't do it for glory," Miley says. "I just wanted to let them know that I did my job to keep them safe."Jim Reily, who runs the docent program on the USS Midway, says that first-hand interaction is the best way for people to hear about veterans' contributions to the country."It's gratifying to talk to a bunch of folks who have never been on a ship and explain what happens and see the awe and wonder in their eyes," Reily says. "Our freedom isn't free. It takes sacrifice, and it takes the good efforts of the several hundred thousand folks that are in the service right now to protect our freedoms."Bruining says it's especially important to get these stories preserved now, as generations of veterans from World War II, Korea, and Vietnam are passing away."The understand of what happened and the lessons we have to learn from history about the things that went wrong, but also the heroic tales of humankind, they will slowly get lost," he says. "Personally, I find that a real shame." 2178

SAN DIEGO (KGTV) -- The San Diego County Treasurer-Tax Collector’s downtown San Diego office reopened Monday for in-person services.The office at 1600 Pacific Hwy., Room 162, was closed in mid-March due to the COVID-19 pandemic. Public health and safety measures are now in place at the office, allowing for business to resume.“The health of our employees and customers is our top priority, so we have made some changes to how we do business face-to-face. We are pleased to reopen our downtown branch and will be reviewing further possible branch openings under a phased and cautious approach to ensure everyone’s safety,” said County Treasurer-Tax Collector Dan McAllister.Some of the measures implemented at the office include:Protective barriers on countersCashiers placed at least six feet away from each otherFloor markers for customers to maintain social distancingPublic counters being cleaned throughout the dayDespite the reopening, McAllister said customers can still complete business via the SDTTC.com website or without even visiting the office at all. Without coming into the office, customers can:Pay their property taxes onlineMail a penalty cancellation request form with payment and documentationCall our office at 1-877-829-4732 to get questions answeredEmail a request for a mobile home tax clearance certificateEmail a claim for an unclaimed property tax refundMail in a TOT reporting form and paymentThe county is reminding those who have not paid both installments of 2019-20 property taxes have until June 30 to pay “before the bill goes into default and additional fees and penalties apply.”Small business owners or homeowners directly impacted by the pandemic have until May 5, 2021 to file for a special penalty cancellation request. 1768

SAN DIEGO (KGTV) — The public is invited to the inaugural Christmas tree lighting ceremony Saturday at the new Legacy International Center in Mission Valley.Dozens of workers made their last-minute touches Friday ahead of the center's tree lighting, which plans to pull out all the holiday stops."We'll have Christmas caroling out there, and Santa will be out there. Just social fun," Jim Penner, executive director of the center, said. Penner said Saturday's event is the first of a three-phase opening for the nearly 0-million hotel, theater, and attraction center opening next year. The center is the brain-child of San Diego-based televangelist Morris Cerullo, who made his fortune as a popular televangelist in the 1980s and 1990s."He [Cerullo] wanted people around the world to be able to experience the people that he got to know through his 70 years of travel to 95 nations in the world," Penner said. Penner told 10News the center was initially supposed to be a small ministry training center and possibly a dormitory. But with the availability of the 18-acre former Mission Valley Resort, they went big. The hotel will have 126 rooms, including 12 suites. The fine-dining restaurant is a steakhouse, which is next to the pool and spa. The attraction building has a domed, 4D theater designed by former Disney Imagineers. Audiences will get to feel like they're flying over Jerusalem in a ride created by the same designers who made Soarin' Over California at Disney California Adventure Park.Another attraction will be an award-winning, computerized dome, where people can digitally tour the world."As we get to know each other, the world gets smaller," Penner said. Before the council approved the blueprints in 2017, critics of the Legacy International Center feared that traffic would be a nightmare. But Penner said that the improvements they made on the roads turned out to have unexpected benefits. "We widened Hotel Circle the entire length of our property. We have 1000 feet of frontage there. And a nice benefit of that is when we had this last big rain last week, in the past, Hotel Circle would flood like crazy in front of the hook ramps here, and no flooding at all!"The inaugural Christmas Tree lighting ceremony will begin at 6 p.m. tomorrow. The hotel and attractions will open in February 2020. 2332

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) — This weekend is filled with events celebrating San Diego Pride, fun at the fairgrounds, and virtual events to keep locals busy at home.San Diego Pride's Spirit of Stone Wall Rally and Pride Live events will celebrate the region's LGBTQ community and leaders who have contributed to the community with awards, presentations, and entertainment during what would traditionally be the city's Pride weekend.The Natural History Museum is continuing its Friday night trivia events with a virtual rendition with the same flavor of the museum's rooftop event at home.And, of course, with beaches open, locals can safely soak in the rays on the sand, or head to the Del Mar Fairgrounds for a bite of fair food throughout the weekend.(As a reminder, residents are encouraged to stay home if they feel ill and avoid large gatherings with people not from the same household. The county also requires residents to practice social distancing and wear a facial covering when within six feet of those not from the same household.)Hit the beach (Thursday - Sunday): San Diego County's beaches are open for laying out and relaxing, and parking lots, boardwalks, and piers have reopened. With warm temperatures lingering this week, it's the perfect time for a beach day. Just remember to wear a facial covering and practice distancing when near non-household members.Spirit of Stone Wall Rally (Friday): Pride's Spirit of Stone Wall Rally will honor community leaders during the annual presentation of the Spirit of Stonewall Awards, recognizing individuals who contribute significantly to the LGBTQ community through their leadership, activism, and fundraising efforts. More infoTrivia with Nat at Night (Friday): Trivia night at the Natural History Museum has gone virtual, with the rooftop becoming your couch! The Nat will hold Friday night trivia online every Friday at 7 p.m. on Facebook. The digital rendition of the museum's 21+ rooftop trivia nights will still be led by museum trivia hosts. More infoLittle Italy Al-Fresco dining (Saturday): From 2 p.m. to 10 p.m., Little Italy will open several streets for its weekly open-air dining experience. Tables are distanced to allow for social distancing and diners will be required to have facial coverings, except when eating and drinking. More infoPride Live (Saturday): The annual Pride festival and parade may not happen in-person, but virtually, organizers are holding a full day of showcasing community organizations, volunteers, leaders, and entertainment. More infoSan Diego County Fair food fun (Friday-Sunday): The Del Mar Fairgrounds is offering delicious bites from fair vendors Friday through Sunday until Sept. 7. Grab a bit from vendors like Chicken Charlies, Roxy's, Sugar Bear, and more! The fair is also hosting virtual exhibits showcasing student artwork, photography, and livestock shows. More info 2881