5880 Forbes Avenue

Pittsburgh, PA 15217

Phone Number: 4124211941

Email: ritassqhill@gmail.com

Website: www.ritasfranchises.com/squirrelhill

Date Designated: 07/11/2017

Owner / Manager: Steve Korb

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 have adopted a comprehensive sustainability policy

Restaurant's statement: We have a sustainability policy regarding waste reduction and purchasing.

3 points

We provide sustainability-related training and information to all new and existing employees

Restaurant's statement: We provide sustainability training to all employees.

3 points

We include updates on our sustainable actions within staff meetings

Restaurant's statement: We provide regular updates to our sustainable policies to employees.

3 points
11 Points for General

Waste Reduction

Description Points

We recycle all of the following materials: paper, glass, plastic, cardboard, and aluminum

Restaurant's statement: All recyclable martial is taken to construction junction.

2 points

We recycle/donate for reuse some of the following large materials/items: appliances, building materials, cabinets, countertops, windows, doors, flooring, mirrors, furniture, toilets, sinks

Restaurant's statement: Old equipment was donated for recycling.

3 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: Ink and toner cartridges are recycled through Staples.

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: Sugar, spoons, cups.

2 points

We post our daily specials or menu on a chalkboard/whiteboard as opposed to printing

Restaurant's statement: Menu is posted outside the store.

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 use an offer first approach for plastic bags and have paper alternative.

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 use polystyrene/Styrofoam products.

3 points

We purchase plastic products/containers that are recyclable

Restaurant's statement: ice mix containers. gallon and quart containers. bottled water.

2 points

If we offer our guests paper self-serve napkins, we use a single output dispenser

Restaurant's statement: We use single output napkin dispensers.

2 points

We use a paperless system to process guest orders

Restaurant's statement: Clover POS system used for each individual order with no paper needed.

2 points

We use a paperless ordering and billing for vendors where it is available

Restaurant's statement: Vendor ordering is done online.

2 points

We pay utility bills electronically (when given the option)

Restaurant's statement: All bills are paid online.

1 point
25 Points for Waste Reduction

Water Conservation

Description Points

We thaw frozen foods in the refrigerator (not with running water)

Restaurant's statement: We thaw frozen foods by moving them to refrigeration for thawing.

1 point

We regularly check for and repair leaks in our water system

Restaurant's statement: Regularly check for leaks and repair as needed.

2 points

We take necessary precautions to prevent wastewater contaminants produced during exterior cleaning/pressure washing or cleaning of floor mats, trash cans, or equipment from entering storm drains

Restaurant's statement: Outdoor cleaning done with water only.

2 points

We turn off all kitchen faucets when not in use

Restaurant's statement: All faucets are turned off when not in use.

1 point
6 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 inspected annually by Bolster DeHart.

2 points

We use a programmable thermostat (continuously programmed to heat at 68 degrees and cool at 74 degrees during operating hours and 62 to heat/85 to cool during non-operating hours)

Restaurant's statement: We use a programmable thermostat to set per the requirements outlined.

2 points

We have addressed energy efficiency through our windows and doors

Restaurant's statement: Windows are double pained.

2 points

We have installed plastic strip curtains at walk-in cooler and freezer doors

Restaurant's statement: Walk in freezer has strip curtains.

2 points

We turn off non-emergency indoor lights during non-operating hours

Restaurant's statement: All lights are turned off during non-operating hours.

2 points

We turn off lights in unused spaces or have installed sensors/timers to automatically turn them off

Restaurant's statement: Lights in unused spaces are turned off when not in use.

2 points

We regularly clean evaporator and condenser coils on refrigerators (every 3 months)

Restaurant's statement: refrigeration coils cleaned regularly.

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: hot water heater set consistent with health department standards.

1 point

We turn off all electronic equipment at the end of business or place them in energy saving mode

Restaurant's statement: All equipment is turned off at end of business or placed in energy saving mode.

1 point
16 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: Pittsburgh Zoo, Friendship Circle.

2 points

We provide employment opportunities for residents of the local community

Restaurant's statement: 100% percent of our employees are local.

3 points

There is a secure location to store bicycles at or near our restaurant

Restaurant's statement: Bike rack's are available near the store.

2 points

We have a bicycle air pump and flat tire repair kit on premises

Restaurant's statement: Bicycle pump and tools available close to the store.

1 point
8 Points for Community/Consumer Actions

Employee Actions

Description Points

Our employees participate in volunteer activities

Restaurant's statement: Our employees volunteer in various capacities.

2 points

We exceed the industry standard for FOH and BOH employee wages (over the current minimum wage rate) or have instituted an alternative pay system structure compared to traditional industry methods

Restaurant's statement: We pay all employees above minimum wage.

5 points

Our restaurant is owned by someone who lives within the local region

Restaurant's statement: Owner lives within 2 miles of the store.

1 point

We provide employees with at least 11 hours of non-working time between shifts

Restaurant's statement: employees are given 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: employees get at least one day off for 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: salaried employees work on average 35 to 45 hours/week.

3 points

We offer internal promotions

Restaurant's statement: Opportunity to move to shift lead/manager positions.

3 points

We give raises based on employee performance and responsibility

Restaurant's statement: Raises are given based on performance and responsibility.

3 points

We provide discounts for our employees at our restaurant

Restaurant's statement: Employees are allowed free product during their shifts.

1 point

We provide bonuses or incentives for employee performance

Restaurant's statement: Incentive programs are run with employee rewards.

2 points

We work hard to ensure a diverse and inclusive work environment

Restaurant's statement: We offer all potential employees an equal opportunity for employment. We are open to hiring any qualified candidates.

2 points
28 Points for Employee Actions

Nutrition

Description Points

Our restaurant provides vegetarian/vegan fare

Restaurant's statement: All products are vegetarian. Italian ice is vegetarian/vegan.

2 points

Our restaurant provides menu items or side dishes marketed as healthier, lower calorie options than our traditional menu choices

Restaurant's statement: All natural ice flavors offered.

2 points

Our restaurant provides allergen-free options

Restaurant's statement: All products are gluten free.

2 points

Our restaurant provides calorie counts

Restaurant's statement: Calorie counts are displayed on menu board.

2 points
8 Points for Nutrition