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

Sustainability Practices

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.

General

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

Waste Reduction

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

Water Conservation

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

Energy Efficiency

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

Community/Consumer Actions

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

Employee 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

Responsible Sourcing

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

Nutrition

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