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1) A Kosher kitchen should ideally contain 2 sinks, one for meat and one for dairy.

If the two sinks can be on to opposite ends of the Kitchen, or as separated from one another as possible, it is praiseworthy.  (See Shulchan Aruch Yoreh Deah Siman 95:3, Shu"t Igros Moshe Yoreh Deah Vol. 1 Siman 42:4 and  Shu"t Minchas Yitzchok Vol. 2 Siman 100)

If the 2 sinks are adjacent to one another (as is common in many homes to have a "double sink") it is proper to have a [large enough and permanent] separation between them to prevent splashing of hot water from one sink to the other, which often will happen  when washing dishes.

2) Additionally, when the two sinks are adjacent it is best to at least have separate faucets, as often there is food residue on the hands which when moving the faucets will be transferred onto it and when using the same faucet with hot water for the opposite type of food it is possible for the food that is stuck to the faucet to then be transferred onto the dishes of the opposite kind. This is especially so when washing meat and dairy dishes consecutively (common in many households on Motzaei Shabbos)

Also, two sinks that share one drain can present some Halachic problems if the drain ever gets stuffed up and the hot water (with particles of meat and dairy in it) backs up into both sinks.

If this ever happens, any utensils that are in the sinks should immediately be removed and rinsed with cold water. The sinks should also be cleaned and not used for 24 hours. A Rav should be consulted for Halacha L'ma'aseh of course. (See Shu"t Igros Moshe and Shu"t Minchas Yitzchok ibid.)

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