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Can a handwashing sink be used for food preparation?

Hand washing sinks are not to be used for utensil washing, food preparation, the disposal of mop water or other wastes, or any other unapproved purpose.

Why do you need a sink in a bar?

Bar sinks are very convenient for meal prep, which is why they are also commonly called prep sinks. They provide a place to get water for cooking as well as a place to wash your hands or quickly rinse mixing bowls or measuring utensils while you are cooking.

What is the size requirement for a three-compartment sink?

Compartment size ranges from (inches) 16 x 18 to 30 x 24, with all the increments in between. The most common sizes are 16 x 18 or 16 x 20, and they usually run 12- to 14-inches high. Noting your menu and capacity will help determine which bowl size you'll need.

Do I need a food prep sink?

A sink to be used exclusively for handwashing with hot and cold water must be provided within every food preparation/scullery area and equipped with mounted soap and towel dispensers. Handwash sinks are required to be in easily accessible areas.

Do you have to have a 3-compartment sink in a bar?

According to the Model Food Code, a sink with a minimum of three compartments must be installed for manual washing of equipment and utensils. It is specified that one compartment will be for manual washing, one compartment for rinsing and the third for sanitizing.

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