Originally Posted by bbqjoe
Somewhat of a gray area here. I believe I read somewhere it is okay to wash vegetables in the 3 compartment sink. (Don't quote me on that)
But if you were trying for a health dept permit, I would put in a separate "Prep" sink, as well as a handwashing sink.
i am in the prosses of building a store right now and to comply with Suffolk county board of health i need mind you this is only 1000sq feet
a 3 bay sink for pots and pans
a prep sink for any vegie i need cut or salad i will be doing
i need a hand sink evey 12-15 feet throughout the store. (i need have 3 hand sinks in this store)