[ipspam]

My apologies, I was referring to immediately putting sous vide items in a 50+% ice bath. I had turned off the Sous Vide and forgot about it. When I came back, the 10 gallon bucket was close to room temperature 24 hours later.

Upon further reading, it appears I could have served it immediately. Maybe. But the warm pasturization won't kill certain bacteria which can then proliferate. Which is why transiting the danger zone of 140f down to 40f very fast is necessary.

"Moreover, while keeping the food sealed in plastic pouches prevents recontamination after cooking, spores of Clostridium botulinum, C. perfringens and B. cereus can all survive the mild heat treatment of pasteurization. Therefore, after rapid chilling, the food must either be frozen or held at

    below 36.5°F (2.5°C) for up to 90 days,
    below 38°F (3.3°C) for less than 31 days,
    below 41°F (5°C) for less than 10 days, or
    below 44.5°F (7°C) for less than 5 days

to prevent spores of non-proteolytic C. botulinum from outgrowing and producing deadly neurotoxin (Gould, 1999; Peck, 1997)." [1]

[1] https://www.cheftalk.com/threads/sous-vide-botulism.63351/