What's up with the condiments at the gastro pubs?

[dtp123]

A couple of the area gastro pubs serve jars of condiments when you order fries or burgers. Why are they so big? Probably about 16 oz. of total condiments. I feel so bad that all the left overs go to waste. I guess you could take them home but after sitting out all during the meal and on the drive home they have probably not been at a safe temperature, especially the mayo based sauces. I also hope they are not reusing them for other tables. I know they serve spoons in them but I have seen people dipping right into the jars. Also there would be the temperature safety concern if they sat out to long. My suggestion is they use smaller vessels for the condiments and bring more if the customer needs it. This would also save money for the establishments which could help to keep the cost lower.

[Undead Molly]

Oh, gross. I never even thought of the possibility that they might be recycling them. I would love to learn the answer on this!

[tonyo]

I can almost gurantee those jars are being reused.  That is why there is a spoon in the jar.  I don't discount the possibility of someone dipping their food right into the jar, but that is just plain crass based on the spoon and the size of the jar.  It is fairly obvious to me that the jar will be reused and I have no issue with that but think individual ramekins (stainless steel or reusable plastic/ceramic) might be a better idea to curb double dipping.............

[Undead Molly]

No way. One of the condiments I often see is aioli. They leave that out at room temperature and then reuse it?! That is a huge salmonella risk! 

[dtp123]

I totally agree with Undead Molly. The safety zone for uncooked protein is 2 1/2 hours above 40 degrees f.. Thats for untouched product. If it gets contaminated or sits in a warm place ie. a sunny patio, that time is reduced. From now on I will ask for fresh cold condiments only. Ketchup doesn't really need to be cold but the other ones do. At the very least I hope the spoons in the jars are washed between guests.  

[tonyo]

If the restaurant in question is the Bluebird Tavern, the condiments were well below 40 degrees when brought to me.  My thought is that they roates them in and out of refrigeration as needed rather than simply leaving them out on the table.