Where must a restaurant hand sink go in Maricopa County?

• Splashguards. Waterproof metal, at least as high and as wide as the hand sink, between the hand sink and any food, beverage or utensil-related area within 24 inches of it. Those are the county's numbers.
• Water. Hot or tempered water, 100 to 110 degrees F, at every sink, through a mixing faucet or valve.
• Every bar. Bars need their own hand sink, including outdoor bars. Outdoor bars also cannot use a three-compartment warewashing sink. Warewashing there is limited to approved enclosed glass washers, backed up by an enclosed warewashing area with its own three-compartment sink and hand sink.

1. 1Sink tucked in a corner behind a rack or door swing. It has to be visible and direct.
2. 2Splashguard missing on a hand sink mounted next to a prep table or dish station.
3. 3No hot water reaching it because it's on a long dead-end branch. A recirculation loop or a point-of-use heater fixes it.
4. 4Hand sink drain tied to the wrong place. Where hand sinks drain depends on your city. Scottsdale's list of grease-laden fixtures names mop sinks, pot sinks and pre-rinse sinks, not hand sinks. Tempe's inspection list covers three-compartment sinks, floor sinks, mop sinks, floor drains and dishwashers. Confirm the hand sink connection with the plumbing plan reviewer.

The hand sink is one line on a longer list. See the full Maricopa County restaurant plumbing plan review checklist and restaurant plumbing health inspection requirements for the rest. Adding a hand sink to a finished kitchen means opening the floor or wall, so it's worth getting the layout right on paper first. HQ offers free estimates for restaurant plumbing additions.