I agree, having a handsink near food prep makes sense, but according to CA Retail Food code, if the building did not have a handsink near food prep before 1996, it does not need one now, unless the owner remodels. Keep in mind too, this is a bar that happens to have hot pockets, microwave pizzas, mostly prepackaged food and not a fresh food commercial kitchen with cooktop, hood, 3 compartment sink, food prep sink, grease trap, etc. I will recommend to the owner to ask for the section citing the need for the sink. They have given him 90 days to comply. It wouldn't be the first time I have missed fine print somewhere!, I believe we are exempt from most accessibility requirements within the kitchen with the exception of a path into the kitchen, a turning circle, and the path back out. 11B-206.2.5 only pertains to "functional areas" I believe we would fall under 11B-206.2.8 Employee Work Areas, exception #2 which eliminates compliance with 11B-402., By incorporating barrier-free design and ADA-compliant features, commercial kitchens can establish a welcoming and accessible environment that promotes inclusivity. Designing an accessible commercial kitchen not only meets the needs of individuals with diverse physical abilities but also aligns with universal design principles..