u/mimiscookbook

I'm not a health inspector, but I have been thinking of starting a home based food premise. I'm planning on preparing high-risk foods for markets and such(not on site dining.) However, I was wondering if a one and half sink would be okay for my kitchen to get registered. I'd clearly separate the two compartments and only each compartment for their respective purposes, I'd also clean them in between each use. If you were inspecting my kitchen, would this be an issue?