A short year ago I decided to start a wedding cake business. To that end, I began my plan of action, which turned out to be no "plan" at all. I decided on a grand opening date (now long past) and obtained the proper tax numbers from my friendly comptrollers office. Having seen more than my share of back kitchens in our area restaurants I felt confident in what I needed and began construction on my 640 square foot commercial kitchen.
Building on a shoestring "pay as you go" plan requires time and much patience. Anyone who knows me well, knows I am sorely lacking in both requirements. I borrowed, begged, and bought "used" on Craig's List and eBay whenever possible. Over the months I collected commercial ovens, sinks, cabinets, counter tops, light fixtures, ceiling fans, and oh so much more. I spent hours fantasizing about my kitchen. In my mind's eye it would be something straight out of Martha Stewart Magazine's glossy pages! I was so excited!
Then my good friend, and fellow baker, Don Beard told me that I needed a triple sink. I thought he was pulling my leg. Who ever heard of a triple sink and why would I need one to wash a few cake pans? I already had a wonderful Koehler double sink that came with the Corian counter tops that I got for a song off my beloved Craig's list. The thought of giving them up for some hideous stainless steel monstrosity was more than I could bare, so I simply ignored the whole issue.
Eventually, guilt and worry got the best of me and I decided to get the rules from the proper authorities. I called my county health department who told me they had no requirements, and therefore,did no inspections. They told me my little kitchen fell under state rules. I booted up my trusty computer and got busy. I waded through tons of useless and obscure information to find the health department requirements that pertained to my particular type of business. Let me say that this is no easy task! There is no place that says "click here" for commercial kitchen rules. I finally found the dreaded "sink rule."
Sure enough, I needed three compartments, plus a separate hand washing sink. Refusing to give up my Koehler, I called one of the state health inspectors for help. He was a lifesaver! He suggested installing two double sinks side by side and then placing a partition between the third and fourth basins. This would satisfy the requirement of a three compartment sink while creating a "separate" designated hand washing area. That man was brilliant and I told him so!
The taping, floating, and painting is finally done and I am looking for another sink to match the one I have. I have faith that I will find one soon. Meanwhile, I have a wonderful friend that loans me time in her commercial kitchen to fill my cake orders. I really appreciate her generosity but I dream of the day when I can walk the hundred feet out my front door to my own little kitchen.
