Sous vide went off overnight

[PedroOrange]

Hi, I put a joint of beef in the sous vide at 132.8 degrees F for 24 hours. However, after I would guess 15 or 16 hours, enough of the water had evaporated to turn the sous vide off. When I saw this is the morning the temperature had dropped to 90 degrees F. I added more water and put it up to the temperature where it will remain for another 5 or 6 hours until searing. So the question is, is this safe? It's probably about 110mm thick at the thickest point

 

[daveomak]

Baldwin's chart only goes to 70mm.. 70mm takes 6.5 hours to pasteurize..
You will have to make that call...
Click the link below to make your educated guess...

A Practical Guide to Sous Vide Cooking (douglasbaldwin.com)