Can someone tell me why you need a three bay sink for a home based bakery? Does it have to do with cleaning chemicals or cross contamination? I have a seperate kitchen in my home set up as a bakery with stainless steel tables, 2 residential ovens, freezer, refridgerator and all my ingredients are in covered containers. No customers come to my home, as I deliver and use my website as my advertising and I don't have employees at the moment. I have two exits, fire extinguisher and alarm and no pets allowed! The only thing I guess I messed up with is the sink. I only put in a large slop sink for all my cleaning needs. I'm getting ready to go for all my legal permits and was just wondering if anyone knows if I'll be shut down since I don't have a 3 bay sink! 
The purpose of a 3-compartment sink is for proper sanitation - wash, rinse, sanitize. If you don't have a commercial dishwasher, many states require a 3-compartment sink (I know Texas does). Check with your Heath Dept (or Ag Department) rep and ask if it's required. Good luck. 
If you do find out you need one, look in the local paper under restaurant, bar equipment. You can usually find them cheaper. And if you do need one, just a tip the sanitizing tabs can be bought at any restaurant store, and they have to be used in lukewarm water, for some reason they lose there ability to sanitize if put in hot water.
In Louisiana, you need the 3 compartment sink, and a separate mop sink in another area. Since I already had a 2 compartment sink, I just instaled another regular 2 compartment sink next to it. This fulfills requirements. You can't imagine how convenient it is to have that many sinks!
And yes, the 3 compartments are to wash, rinse, and sanitize. I use bleach, and litmus strips to test correct amount of bleach to sanitize.
just curious, if a legal kitchen has a 3 compartment sink for washing, rinsing and sanitizing, a mop sink for doing floors and a hand sink for washing hands, which sink do you take the water from for your ingredients, the water that you will be putting in the mix???? this thought had crossed my mind.
In Oregon you have to have the 3 bay sink and a hand wash sink, but they can't be next to each other. A dishwasher can not replace the 3 bay sink. Good Luck with it. 
just curious, if a legal kitchen has a 3 compartment sink for washing, rinsing and sanitizing, a mop sink for doing floors and a hand sink for washing hands, which sink do you take the water from for your ingredients, the water that you will be putting in the mix???? this thought had crossed my mind.
I have a 3-compartment sink for washing, rinsing, sanitizing. A hand sink for washing hands. A mop sink. A vegetable prep sink with a sideboard.
And the dishwasher.
I think there's an oven in there somewhere! 
I just went thru my inspection and the inspector told me that if you mix 1 Tbls of bleach to 1 gallon of water that is the right mix and you'll test correctly every time. Just an FYI - but I still have to have the strips on hand. We can have a two bay sink in Maine if your cooking out of your home kitchen and the bathroom sink is considered the hand washing sink. If I have a seperate kitchen then yes we also need a 3 bay sink (or 2 bay with a seperate handwashing sink).
Florida requires 3 compartment sink, separate mop sink, separate hand washing sink for each 25 sqft of spacing. You can have dishwasher but it must be able to handled your largest pans including mixing pans to do away with 3 compartment sink and must be commercial grade to allow for hotter temps on water. Must have door, space, another door between workspace floor and bathroom,but bathroom sink can count as one of the handwashing sinks in any 25 sqft space.
So, I'm assuming that all of you that have posted are home based bakeries? Do you allow customers to come to your home, or do you deliver everything? When I worked out of my home in another town of Massachusetts, as long as there were no customers coming to my home and I did a limited amount of cakes (basically what I told him I do), I did not require the extra sinks, only my kitchen sink. Now that I have moved to a different town and have built seperate kitchen in my basement area, I guess I may have jumped the gun with my design 
The bathroom is on a totally different floor than the bakery, so I don't think I can count that sink!? I was just wondering if the inspectors will work with me, or should I expect to be shut down until a redesign are made also incurring a fine. I guess I won't know until I call them, eh?!
Customcaker, how did you open with such questions? I mean... in Florida, one must meet the standards to pass inspection before openning for business. That final inspection is done within the last 2 wks before the openning. Did you not have to go through an inspection for your kitchen before you openned it?
Sweetcake, you use the water from the 3 compartment sink or you can use water from a prep sink if you have one. No water for your food items can come from mop or hand washing sinks.
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