Track temperatures at Grand prix circuits is important for purposes of tyre grip. Not really a huge consideration for aircraft. As others have pointed out. I suspect the higher temperature at the runway is factored in. In any case reported temperatures are always shade temperatures. Inevitably it will be higher on the baking runway. There is always a built in safety buffer in any performance figures produced by the manufacturers. There has to be, after all, there will inevitably be differences between actual pressures and temperatures at the moment of take off or landing and the figures used when the everything is worked out pre flight.