3712 5th Avenue
Pittsburgh, PA 15213
Phone Number: 412-621-6423
Email: Ritas.oakland@gmail.com
Website: www.ritasfranchises.com/oakland
Date Designated: 09/16/2016
Owner / Manager: David E. Willig/Owner
The Sustainable Pittsburgh Restaurant assessment consists of 149 sustainable actions from seven broad areas of focus: general, waste reduction, water conservation, energy efficiency, people, responsible sourcing, and nutrition. Each restaurant that has completed the assessment has earned points for each “yes” response, indicating that selected practices are in place. Each affirmative response is to be backed up with a self-declared statement of validity by the restaurant in order to demonstrate satisfaction of the action. Below you will find this restaurant's sustainable practices.
Description | Points |
---|---|
Mandatory: We will/we pledge to display our Sustainable Pittsburgh Restaurant designation on our website, menu, and/or marketing materials Restaurant's statement: Our restaurant will display our Sustainable Pittsburgh Restaurant designation through our website, menu, and/or marketing materials, and program decal. |
1 point |
Mandatory: We will/we pledge to post the Sustainable Pittsburgh Restaurant decal in a place visible to restaurant guests Restaurant's statement: Our restaurant will display our Sustainable Pittsburgh Restaurant designation through our website, menu, and/or marketing materials, and program decal. |
1 point |
We provide sustainability-related training and information to all new and existing employees Restaurant's statement: we recycle all plastic and paper used at the store. |
3 points |
5 Points for General |
Description | Points |
---|---|
We recycle all of the following materials: paper, glass, plastic, cardboard, and aluminum Restaurant's statement: This is handles by UPMC, my landlord. |
2 points |
We recycle/donate for reuse some of the following small materials/items: polystyrene/Styrofoam, light bulbs, batteries, aerosol cans, paint, computer systems, hardware, light fixtures, ink and toner cartridges Restaurant's statement: we recycle small hard to recycle items (ink and toner cartridges) |
3 points |
We buy at least one of the following products in bulk - no individually wrapped/portioned items: straws, to-go cutlery, or condiments used for in-house orders Restaurant's statement: we use non individually wrapped spoons. |
2 points |
We have eliminated straws from guest use or instilled an "offer first" approach with straws Restaurant's statement: we use an offer first approach to distributing straws. |
2 points |
We post our daily specials or menu on a chalkboard/whiteboard as opposed to printing Restaurant's statement: We have permanent displays to show our flavors and items. |
1 point |
We do not use plastic bags to bag take-out items or have instilled an "offer first" approach to bagging take-out items in plastic Restaurant's statement: We offer paper bags first for take out items. |
2 points |
We have eliminated the use of polystyrene foam or Styrofoam containers (boxes and cups) for take-out use Restaurant's statement: We do not use polystyrene/Styrofoam cups or containers. |
3 points |
We purchase paper products and/or containers that are recyclable Restaurant's statement: We purchase recyclable paper products. |
2 points |
We purchase plastic products/containers that are recyclable Restaurant's statement: We purchase plastic products that are recyclable. |
2 points |
If we offer our guests paper self-serve napkins, we use a single output dispenser Restaurant's statement: we use a single output napkin dispenser. |
2 points |
We use a paperless ordering and billing for vendors where it is available Restaurant's statement: we use paperless ordering and billing where it is available. |
2 points |
23 Points for Waste Reduction |
Description | Points |
---|---|
We have installed a low-flow pre-rinse sprayer for dishwashing Restaurant's statement: Fisher sprayer |
3 points |
We have addressed water conservation by reducing the flow rate of our sinks Restaurant's statement: We have aerators |
3 points |
We practice water-saving dishwashing techniques: hand scraping plates, pots, and pans before washing, presoaking pans/utensils, only running the dishwasher when it is full, and/or basin style washing Restaurant's statement: We hand scrape and presoak items when possible. |
2 points |
We have addressed water conservation through the efficiency of our toilets Restaurant's statement: We use a toilet that uses 1.6 gallons per flush (Gerber) |
3 points |
We thaw frozen foods in the refrigerator (not with running water) Restaurant's statement: We do not use water to thaw frozen foods. |
1 point |
We regularly check for and repair leaks in our water system Restaurant's statement: We regularly check and repair leaks in our water system. |
2 points |
We turn off all kitchen faucets when not in use Restaurant's statement: we turn off all faucets when not in use. |
1 point |
15 Points for Water Conservation |
Description | Points |
---|---|
We have our HVAC inspected annually to ensure it is in proper working condition and operating efficiently Restaurant's statement: We have our HVAC system checked annually. |
2 points |
We have addressed energy efficiency through our windows and doors Restaurant's statement: We have addressed energy efficiency through our windows and doors |
2 points |
We turn off non-emergency indoor lights during non-operating hours Restaurant's statement: We only leave on emergency lighting when store is not open. |
2 points |
We turn off lights in unused spaces or have installed sensors/timers to automatically turn them off Restaurant's statement: We turn off lighting in unused areas. |
2 points |
We regularly clean evaporator and condenser coils on refrigerators (every 3 months) Restaurant's statement: Cleaning of these items was done during the week of February 13th. |
2 points |
We maintain the temperature of our hot water heater at 140 degrees or at the lowest temperature consistent with our sanitizing system Restaurant's statement: We maintain our water temperature 140 degrees or lower |
1 point |
We turn off all electronic equipment at the end of business or place them in energy saving mode Restaurant's statement: Electronic items go top sleep when not being used. |
1 point |
We power down the kitchen equipment during slow, idle times Restaurant's statement: Equipment is turned off when possible to conserve energy. |
2 points |
We use natural cooling in place of air conditioning, when acceptable Restaurant's statement: We use natural cooling instead of air conditioning |
1 point |
We have insulated all refrigeration cold suction lines Restaurant's statement: Lines are insulated. |
2 points |
We use daylight sensors or adjust our indoor lighting based on natural sunlight available Restaurant's statement: we adjust our lighting according to natural light available |
3 points |
20 Points for Energy Efficiency |
Description | Points |
---|---|
We partner with, fundraise, sponsor, promote or donate to a local community organization, community members, or cause Restaurant's statement: We donate to local community organizations |
2 points |
We provide employment opportunities for residents of the local community Restaurant's statement: We provide employment opportunities for residents of local communities |
3 points |
There is a secure location to store bicycles at or near our restaurant Restaurant's statement: There is a bike rack in the area and employees can secure there bikes in the garage behind the store. |
2 points |
7 Points for Community/Consumer Actions |
Description | Points |
---|---|
Our restaurant is owned by someone who lives within the local region Restaurant's statement: I live within Allegheny County |
1 point |
We offer our staff training to further enhance career development Restaurant's statement: We offer our staff training to further their careers |
3 points |
We provide emergency rides for employees Restaurant's statement: We provide emergency rides for employees |
1 point |
We provide employees with at least 11 hours of non-working time between shifts Restaurant's statement: We provide employees with at least 11 hours between shifts |
3 points |
We provide our employees at least one day off for every five days worked consecutively Restaurant's statement: We provide employees at least one day off every 5 days worked consecutively |
3 points |
Our full-time salaried employees work an average no more than of 35-45 hours/week Restaurant's statement: Full time employees work an average of no more than 35-40 hours per week |
3 points |
We offer internal promotions Restaurant's statement: We offer internal promotions |
3 points |
We cross-train employees across different floor and kitchen positions Restaurant's statement: We cross-train employees on different positions |
3 points |
We give raises based on employee performance and responsibility Restaurant's statement: We give employees raises based on performance |
3 points |
We provide discounts for our employees at our restaurant Restaurant's statement: We provide discounts for our employees at the establishment |
1 point |
We provide bonuses or incentives for employee performance Restaurant's statement: We provide bonuses or incentives based on performance |
2 points |
We work hard to ensure a diverse and inclusive work environment Restaurant's statement: We have a very diverse work environment |
2 points |
28 Points for Employee Actions |
Description | Points |
---|---|
We rotate menu items based on seasonality Restaurant's statement: We rotate menu items based on seasonality |
3 points |
3 Points for Responsible Sourcing |
Description | Points |
---|---|
Our restaurant provides vegetarian/vegan fare Restaurant's statement: Majority of items sold at the store comply with vegetarian/vegan standards. |
2 points |
Our restaurant provides allergen-free options Restaurant's statement: We provide allergen free items |
2 points |
Our restaurant provides calorie counts Restaurant's statement: We provide calorie counts |
2 points |
6 Points for Nutrition |