1. California small cities
2. California smaller cities
3. California
4. Santa Clara County, CA Restaurants

Business Info

Restaurant: CHINA ROSE
Address: 387 Jacklin Road, Milpitas, CA 95035
Type: Restaurant 0-5 Employees
Total inspections: 8
Last inspection: Sep 25, 2013

Score
(the higher the better)
90

Add photo of this business × Description:

Restaurant representatives - add corrected or new information about CHINA ROSE, 387 Jacklin Road, Milpitas, CA 95035 »

First Name:

Last Name:

Your position at this restaurant:

E-mail (will not be displayed publicly)   

Phone: (will not be displayed publicly)

Corrected or new information:  (50-4000 characters, will be displayed publicly)

Type the code shown:

Your IP address 3.128.206.8 will be logged.

Violation descriptions and comments

Exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors and smoke and be approved by the local building department. Canopy-type hoods shall extend 6" beyond all cooking equipment. All areas shall have sufficient ventilation to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window, an air shaft, or a light-switch activated exhaust fan, consistent with local building codes. (114149, 114149.1) Adequate lighting shall be provided in all areas to facilitate cleaning and inspection. Light fixtures in areas where open food is stored, served, prepared, and where utensils are washed shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1)

Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
All liquid waste must drain to an approved fully functioning sewage disposal system. (114197)
All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
All food shall be separated and protected from contamination. (113984 (a, b, c, d, f), 113986, 114060, 114067(a, d, e, j), 114069(a, b), 114077, 114089.1 (c), 114143 (c))
All nonfood contact surfaces of utensils and equipment shall be clean. (114115 (c))
Exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors and smoke and be approved by the local building department. Canopy-type hoods shall extend 6" beyond all cooking equipment. All areas shall have sufficient ventilation to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window, an air shaft, or a light-switch activated exhaust fan, consistent with local building codes. (114149, 114149.1) Adequate lighting shall be provided in all areas to facilitate cleaning and inspection. Light fixtures in areas where open food is stored, served, prepared, and where utensils are washed shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1)
The premises of each food facility shall be kept clean and free of litter and rubbish all clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces the facility shall be kept vermin proof. (114067 (j), 114123, 114143 (a) & (b), 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259, 114259.2, 114259.3, 114279, 114281, 114282)

Potentially hazardous foods shall be held at or below 41/45�°F or at or above 135�°F. (113996, 113998, 114037, 114343(a))
Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and materials shall be provided to measure the applicable sanitization method. (114067(f,g), 114099, 114099.3, 114099.5, 114101(a), 114101.1, 114101.2, 114103, 114107, 114125)
Employees are required to wash their hands: before beginning work before handling food / equipment / utensils as often as necessary, during food preparation, to remove soil and contamination when switching from working with raw to ready to eat foods, after touching body parts after using toilet room or any time when contamination may occur. (113952, 113953.3, 113953.4, 113961, 113968, 113973 (b-f))
Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
All food shall be separated and protected from contamination. (113984 (a, b, c, d, f), 113986, 114060, 114067(a, d, e, j), 114069(a, b), 114077, 114089.1 (c), 114143 (c))
Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069 (b))
The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143 (d), 114266, 114268, 114268.1, 114271, 114272)

All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
Toilet facilities shall be maintained clean, sanitary and in good repair. Toilet rooms shall be separated by a well-fitting self-closing door. Toilet tissue shall be provided in a permanently installed dispenser at each toilet. The number of toilet facilities shall be in accordance with local building and plumbing ordinances. Toilet facilities shall be provided for patrons: in establishments with more than 20,000 sq ft. establishments offering on-site liquor consumption. (114250, 114250.1, 114276)

All potentially hazardous food shall be RAPIDLY cooled from 135�°F to 70�°F, within 2 hours, and then from 70�°F to 41 �°F, within 4 hours. Cooling shall be by one or more of the following methods: in shallow containers; separating food into smaller portions; adding ice as an ingredient; using an ice bath, stirring frequently; using rapid cooling equipment; or, using containers that facilitate heat transfer. 114002, 114002.1
Food shall be thawed under refrigeration completely submerged under cold running water of sufficient velocity to flush loose particles in microwave oven during the cooking process. (114018, 114020, 114020.1)
Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069 (b))
All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces. (114185.3 - 114185.4)Utensils and equipment shall be handled and stored so as to be protected from contamination. (114074 - 114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5)
Toilet facilities shall be maintained clean, sanitary and in good repair. Toilet rooms shall be separated by a well-fitting self-closing door. Toilet tissue shall be provided in a permanently installed dispenser at each toilet. The number of toilet facilities shall be in accordance with local building and plumbing ordinances. Toilet facilities shall be provided for patrons: in establishments with more than 20,000 sq ft. establishments offering on-site liquor consumption. (114250, 114250.1, 114276)
All potentially hazardous food shall be RAPIDLY cooled from 135�°F to 70�°F, within 2 hours, and then from 70�°F to 41 �°F, within 4 hours. Cooling shall be by one or more of the following methods: in shallow containers; separating food into smaller portions; adding ice as an ingredient; using an ice bath, stirring frequently; using rapid cooling equipment; or, using containers that facilitate heat transfer. 114002, 114002.1
Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
The potable water supply shall be protected with a backflow or back siphonage protection device, as required by applicable plumbing codes. (114192) All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair. Any hose used for conveying potable water shall be of approved materials, labeled, properly stored, and used for no other purpose. (114171, 114189.1, 114190, 114193, 114193.1, 114199, 114201, 114269)

Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
All food shall be separated and protected from contamination. (113984 (a, b, c, d, f), 113986, 114060, 114067(a, d, e, j), 114069(a, b), 114077, 114089.1 (c), 114143 (c))
All nonfood contact surfaces of utensils and equipment shall be clean. (114115 (c))
The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143 (d), 114266, 114268, 114268.1, 114271, 114272)
Comminuted meat, raw eggs, or any food containing comminuted meat or raw eggs, shall be heated to 155�°F for 15 sec. Single pieces of meat, and eggs for immediate service, shall be heated to 145�°F for 15 sec. Poultry, comminuted poultry, stuffed fish / meat / poultry shall be heated to 165�°F. Other temperature requirements may apply. (114004, 114008, 114010)
All food employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties. (113947) Food facilities that prepare, handle or serve non-prepackaged potentially hazardous food, shall have an employee who has passed an approved food safety certification examination.
Exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors and smoke and be approved by the local building department. Canopy-type hoods shall extend 6" beyond all cooking equipment. All areas shall have sufficient ventilation to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window, an air shaft, or a light-switch activated exhaust fan, consistent with local building codes. (114149, 114149.1) Adequate lighting shall be provided in all areas to facilitate cleaning and inspection. Light fixtures in areas where open food is stored, served, prepared, and where utensils are washed shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1)
All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3 (d-e))

FOUND HEAVILY SOILED FLOOR THROUGHOUT THE KITCHEN, ESPECIALLY UNDERNEATH EQUIPMENT AND IN CORNERS.
FOUND HEAVY GREASE ACCUMULATION AT MECHANICAL EXHAUST HOOD AND GREASE FILTERS.
FOUND HEAVY GREASE AND FOOD RESIDUE ACCUMULATION ON COOKING EQUIPMENT.
FOUND MANY (5+) HEAVILY SOILED WIPING CLOTHS ON COUNTER AND EQUIPMENT AND NO SANITIZING STATION AVAILABLE.
IN THE 3-DOOR REFRIGERATOR, FOUND RAW PORK AND RAW CHICKEN STORED ABOVE FRESH GREEN ONION, VEGETABLES AND TOFU.
OBSERVED HEAVILY STAINED PLASTIC CUTTING BOARDS.
FOUND CLEAVER ON SHELF WITH GREASE AND FOOD RESIDUE. OBSERVED HEAVILY STAINED PLASTIC CUTTING BOARDS.
FOUND CLEAVER ON SHELF WITH GREASE AND FOOD RESIDUE. OBSERVED HEAVILY STAINED PLASTIC CUTTING BOARDS.
FOUND CLEAVER ON SHELF WITH GREASE AND FOOD RESIDUE. OBSERVED HEAVILY STAINED PLASTIC CUTTING BOARDS.
FOUND CLEAVER ON SHELF WITH GREASE AND FOOD RESIDUE. OBSERVED HEAVILY STAINED PLASTIC CUTTING BOARDS.
FOUND CLEAVER ON SHELF WITH GREASE AND FOOD RESIDUE. OBSERVED HEAVILY STAINED PLASTIC CUTTING BOARDS.
FOUND CLEAVER ON SHELF WITH GREASE AND FOOD RESIDUE. OBSERVED HEAVILY STAINED PLASTIC CUTTING BOARDS.
FOUND CLEAVER ON SHELF WITH GREASE AND FOOD RESIDUE. OBSERVED HEAVILY STAINED PLASTIC CUTTING BOARDS.
FOUND CLEAVER ON SHELF WITH GREASE AND FOOD RESIDUE. OBSERVED HEAVILY STAINED PLASTIC CUTTING BOARDS.
FOUND CLEAVER ON SHELF WITH GREASE AND FOOD RESIDUE. OBSERVED HEAVILY STAINED PLASTIC CUTTING BOARDS.
FOUND CLEAVER ON SHELF WITH GREASE AND FOOD RESIDUE. OBSERVED HEAVILY STAINED PLASTIC CUTTING BOARDS.
FOUND CLEAVER ON SHELF WITH GREASE AND FOOD RESIDUE. OBSERVED HEAVILY STAINED PLASTIC CUTTING BOARDS.
FOUND CLEAVER ON SHELF WITH GREASE AND FOOD RESIDUE. OBSERVED HEAVILY STAINED PLASTIC CUTTING BOARDS.
FOUND CLEAVER ON SHELF WITH GREASE AND FOOD RESIDUE. OBSERVED HEAVILY STAINED PLASTIC CUTTING BOARDS.
FOUND CLEAVER ON SHELF WITH GREASE AND FOOD RESIDUE. OBSERVED HEAVILY STAINED PLASTIC CUTTING BOARDS.
FOUND CLEAVER ON SHELF WITH GREASE AND FOOD RESIDUE. OBSERVED HEAVILY STAINED PLASTIC CUTTING BOARDS.
FOUND CLEAVER ON SHELF WITH GREASE AND FOOD RESIDUE. OBSERVED HEAVILY STAINED PLASTIC CUTTING BOARDS.
FOUND CLEAVER ON SHELF WITH GREASE AND FOOD RESIDUE. OBSERVED HEAVILY STAINED PLASTIC CUTTING BOARDS.
FOUND CLEAVER ON SHELF WITH GREASE AND FOOD RESIDUE. OBSERVED HEAVILY STAINED PLASTIC CUTTING BOARDS.
FOUND CLEAVER ON SHELF WITH GREASE AND FOOD RESIDUE. OBSERVED HEAVILY STAINED PLASTIC CUTTING BOARDS.
FOUND CLEAVER ON SHELF WITH GREASE AND FOOD RESIDUE. OBSERVED HEAVILY STAINED PLASTIC CUTTING BOARDS.
FOUND CLEAVER ON SHELF WITH GREASE AND FOOD RESIDUE. OBSERVED HEAVILY STAINED PLASTIC CUTTING BOARDS.
FOUND CLEAVER ON SHELF WITH GREASE AND FOOD RESIDUE. OBSERVED HEAVILY STAINED PLASTIC CUTTING BOARDS.
FOUND CLEAVER ON SHELF WITH GREASE AND FOOD RESIDUE. OBSERVED HEAVILY STAINED PLASTIC CUTTING BOARDS.
FOUND CLEAVER ON SHELF WITH GREASE AND FOOD RESIDUE. OBSERVED HEAVILY STAINED PLASTIC CUTTING BOARDS.
FOUND CLEAVER ON SHELF WITH GREASE AND FOOD RESIDUE. OBSERVED HEAVILY STAINED PLASTIC CUTTING BOARDS.
FOUND CLEAVER ON SHELF WITH GREASE AND FOOD RESIDUE. OBSERVED HEAVILY STAINED PLASTIC CUTTING BOARDS.
FOUND CLEAVER ON SHELF WITH GREASE AND FOOD RESIDUE. OBSERVED HEAVILY STAINED PLASTIC CUTTING BOARDS.
FOUND CLEAVER ON SHELF WITH GREASE AND FOOD RESIDUE. OBSERVED HEAVILY STAINED PLASTIC CUTTING BOARDS.
FOUND CLEAVER ON SHELF WITH GREASE AND FOOD RESIDUE. OBSERVED HEAVILY STAINED PLASTIC CUTTING BOARDS.
FOUND CLEAVER ON SHELF WITH GREASE AND FOOD RESIDUE. OBSERVED HEAVILY STAINED PLASTIC CUTTING BOARDS.
FOUND CLEAVER ON SHELF WITH GREASE AND FOOD RESIDUE. OBSERVED HEAVILY STAINED PLASTIC CUTTING BOARDS.
FOUND CLEAVER ON SHELF WITH GREASE AND FOOD RESIDUE. OBSERVED HEAVILY STAINED PLASTIC CUTTING BOARDS.
FOUND CLEAVER ON SHELF WITH GREASE AND FOOD RESIDUE. OBSERVED HEAVILY STAINED PLASTIC CUTTING BOARDS.
FOUND CLEAVER ON SHELF WITH GREASE AND FOOD RESIDUE. OBSERVED HEAVILY STAINED PLASTIC CUTTING BOARDS.
FOUND CLEAVER ON SHELF WITH GREASE AND FOOD RESIDUE. OBSERVED HEAVILY STAINED PLASTIC CUTTING BOARDS.
FOUND CLEAVER ON SHELF WITH GREASE AND FOOD RESIDUE. OBSERVED HEAVILY STAINED PLASTIC CUTTING BOARDS.
FOUND CLEAVER ON SHELF WITH GREASE AND FOOD RESIDUE. OBSERVED HEAVILY STAINED PLASTIC CUTTING BOARDS.
FOUND CLEAVER ON SHELF WITH GREASE AND FOOD RESIDUE. OBSERVED HEAVILY STAINED PLASTIC CUTTING BOARDS.
FOUND CLEAVER ON SHELF WITH GREASE AND FOOD RESIDUE. OBSERVED HEAVILY STAINED PLASTIC CUTTING BOARDS.
FOUND CLEAVER ON SHELF WITH GREASE AND FOOD RESIDUE. OBSERVED HEAVILY STAINED PLASTIC CUTTING BOARDS.
FOUND CLEAVER ON SHELF WITH GREASE AND FOOD RESIDUE. OBSERVED HEAVILY STAINED PLASTIC CUTTING BOARDS.
FOUND CLEAVER ON SHELF WITH GREASE AND FOOD RESIDUE. OBSERVED HEAVILY STAINED PLASTIC CUTTING BOARDS.
FOUND CLEAVER ON SHELF WITH GREASE AND FOOD RESIDUE. OBSERVED HEAVILY STAINED PLASTIC CUTTING BOARDS.
FOUND CLEAVER ON SHELF WITH GREASE AND FOOD RESIDUE. OBSERVED HEAVILY STAINED PLASTIC CUTTING BOARDS.
FOUND CLEAVER ON SHELF WITH GREASE AND FOOD RESIDUE. OBSERVED HEAVILY STAINED PLASTIC CUTTING BOARDS.
FOUND CLEAVER ON SHELF WITH GREASE AND FOOD RESIDUE. OBSERVED HEAVILY STAINED PLASTIC CUTTING BOARDS.
FOUND CLEAVER ON SHELF WITH GREASE AND FOOD RESIDUE. OBSERVED HEAVILY STAINED PLASTIC CUTTING BOARDS.
FOUND CLEAVER ON SHELF WITH GREASE AND FOOD RESIDUE. OBSERVED HEAVILY STAINED PLASTIC CUTTING BOARDS.
FOUND CLEAVER ON SHELF WITH GREASE AND FOOD RESIDUE. OBSERVED HEAVILY STAINED PLASTIC CUTTING BOARDS.
FOUND CLEAVER ON SHELF WITH GREASE AND FOOD RESIDUE. OBSERVED HEAVILY STAINED PLASTIC CUTTING BOARDS.
FOUND CLEAVER ON SHELF WITH GREASE AND FOOD RESIDUE. OBSERVED HEAVILY STAINED PLASTIC CUTTING BOARDS.
FOUND CLEAVER ON SHELF WITH GREASE AND FOOD RESIDUE. OBSERVED HEAVILY STAINED PLASTIC CUTTING BOARDS.
FOUND CLEAVER ON SHELF WITH GREASE AND FOOD RESIDUE. OBSERVED HEAVILY STAINED PLASTIC CUTTING BOARDS.
FOUND CLEAVER ON SHELF WITH GREASE AND FOOD RESIDUE. OBSERVED HEAVILY STAINED PLASTIC CUTTING BOARDS.
FOUND CLEAVER ON SHELF WITH GREASE AND FOOD RESIDUE. OBSERVED HEAVILY STAINED PLASTIC CUTTING BOARDS.
FOUND CLEAVER ON SHELF WITH GREASE AND FOOD RESIDUE. OBSERVED HEAVILY STAINED PLASTIC CUTTING BOARDS.
FOUND CLEAVER ON SHELF WITH GREASE AND FOOD RESIDUE. OBSERVED HEAVILY STAINED PLASTIC CUTTING BOARDS.
FOUND CLEAVER ON SHELF WITH GREASE AND FOOD RESIDUE. OBSERVED HEAVILY STAINED PLASTIC CUTTING BOARDS.
FOUND CLEAVER ON SHELF WITH GREASE AND FOOD RESIDUE. OBSERVED HEAVILY STAINED PLASTIC CUTTING BOARDS.
FOUND CLEAVER ON SHELF WITH GREASE AND FOOD RESIDUE. OBSERVED HEAVILY STAINED PLASTIC CUTTING BOARDS.
FOUND CLEAVER ON SHELF WITH GREASE AND FOOD RESIDUE. OBSERVED HEAVILY STAINED PLASTIC CUTTING BOARDS.
FOUND CLEAVER ON SHELF WITH GREASE AND FOOD RESIDUE. OBSERVED HEAVILY STAINED PLASTIC CUTTING BOARDS.
FOUND CLEAVER ON SHELF WITH GREASE AND FOOD RESIDUE. OBSERVED HEAVILY STAINED PLASTIC CUTTING BOARDS.
FOUND CLEAVER ON SHELF WITH GREASE AND FOOD RESIDUE. OBSERVED HEAVILY STAINED PLASTIC CUTTING BOARDS.
FOUND CLEAVER ON SHELF WITH GREASE AND FOOD RESIDUE. OBSERVED HEAVILY STAINED PLASTIC CUTTING BOARDS.
FOUND CLEAVER ON SHELF WITH GREASE AND FOOD RESIDUE. OBSERVED HEAVILY STAINED PLASTIC CUTTING BOARDS.
FOUND CLEAVER ON SHELF WITH GREASE AND FOOD RESIDUE. OBSERVED HEAVILY STAINED PLASTIC CUTTING BOARDS.
FOUND CLEAVER ON SHELF WITH GREASE AND FOOD RESIDUE. OBSERVED HEAVILY STAINED PLASTIC CUTTING BOARDS.
FOUND CLEAVER ON SHELF WITH GREASE AND FOOD RESIDUE. OBSERVED HEAVILY STAINED PLASTIC CUTTING BOARDS.
FOUND CLEAVER ON SHELF WITH GREASE AND FOOD RESIDUE.
REPLACE THE MISSING WALL MOUNTED, SOAP DISPENSER ABOVE HAND WASH SINK AT FRONT SERVICE STATION.
THOROUGHLY CLEAN THE HEAVILY SOILED CHEF'S INGREDIENT CART AT COOK LINE.

Write your review!

Your Ratings

You can rate this restaurant in different categories from 1 star (worst) to 5 stars (best) or leave category unrated

Food:
Service:
Price:
Ambience:
Cleanliness:

Your Review

Please note that defamatory statements might be against the law. As soon as you visit any website, your IP address is available to that site.

Would you recommend CHINA ROSE to others? (optional)

Yes

  

No

Add photo of CHINA ROSE (optional)

Add more info about the restaurant »

Takes reservations:

Yes No

Accepts credit cards:

Yes No

Parking:

Garage Private Lot Street Valet Validated

Attire:

Casual Dress Business Casual Jacket Preferred Jacket Required Jacket and Tie Required Formal Attire

Good for groups:

Yes No

Good for kids:

Yes No

Delivery:

Yes No

Take-out:

Yes No

Waiter service:

Yes No

Outdoor seating:

Yes No

Wi-Fi:

Yes No

Good for:

Breakfast Brunch Lunch Dessert Dinner Late Night

Alcohol:

Beer & Wine Only Full Bar Happy Hour

Noise level:

Quiet Average Loud

Ambience:

Casual Classy Dive-y Hipster Intimate Romantic Touristy Trendy Upscale

Has TV:

Yes No

Caters:

Yes No

Wheelchair accessible:

Yes No

Live music:

Yes No

Scenic view:

Yes No

Gluten-free friendly:

Yes No

Vegan friendly:

Yes No

Cuisines:

Afghan African American Argentinian Asian Austrian Bagels Bakery Barbecue Bolivian Brazilian Breakfast & Brunch Buffet Burgers Cajun & Creole California Caribbean Chicken Chilean Chinese Coffee Colombian Cuban Delicatessen Desserts & Ice Cream Dim Sum Diner Dominican Donuts Eastern European Ecuadorian El Salvadoran English & Irish Ethiopian & Eritrean European Fast Food Filipino Floribbean French Frozen Yogurt Gastropub German Greek Guatemalan Hawaiian Honduran Hot Dogs & Sausages Indian Indonesian International Italian Jamaican Japanese Korean Kosher Latin American Mediterranean Mexican Middle Eastern Modern American Moroccan Nicaraguan Noodle Shop Nuevo Latino Organic Pakistani Peruvian Pizza Portuguese Pub Food Puerto Rican Russian Salad Sandwiches & Subs Seafood Smoothies Soup Southern & Soul Southwestern Spanish Steakhouse Sushi Tacos Tapas Tea Teriyaki Tex-Mex Thai Turkish Uruguayan Vegetarian Venezuelan Vietnamese Wine Bar

About You

Your nickname:
I have read, and agree to the Terms of Service

Optional Verification

(additional info to increase the weight and the placement of your review and ratings)

	Log in»  |   Register - it's free and very quick!
Real Name:
Email (won't be published):
Date and time of your visit to this restaurant:
Phone number (won't be published):
	Show my IP address (3.128.206.xxx) to everybody
	Leave your signature» Clear Make my signature public

Send Review!

Recently added reviews

Name	City	Users' Rating
STARBUCKS #6859	Commerce, CA
OLIVE DELL RANCH	Colton, CA
VALLEY FOOD CENTER	KERMAN, CA
LA PLACITA DEL D.F RESTAURANT	Los Angeles, CA
WIENERSCHNITZEL #293	Orange, CA
STARBUCKS COFFEE #10997	Escalon, CA
BURGER KING #14581	Sloughhouse, CA
SUBWAY #2758	San Marcos, CA
BIG BEND RESORT	Parker Dam, CA
PAPA JOHN'S PIZZA #2873	Los Angeles, CA

1. California small cities
2. California smaller cities
3. California
4. Santa Clara County, CA Restaurants