These are very absurd requirements. Why does a restaurant need to wash the eggs before cooking them? Why can't a Polish worker was the dishes in Poland? Is this some E.U. regulation?
To make food that you sell to the general public you need a Sanepid-approved kitchen - two entrances, seperate areas for washing vegetables, eggs and plates, a certified dishwasher (not a domestic one), tiled walls etc etc
That is very good advise for more than one frequent contributor here.
The best advice I can give you is you MUST get professional help.