Sous Vide Interrupted

I'm trying to cook short-ribs sous-vide at 140º for 72 hours. Imagine my shock this morning when I went into the kitchen and found the machine had turned itself off! It could not have been for long because the temp had only dropped to 80º so given the heat in my kitchen I'm guessing it was only off for an hour or two.

I've since set it back to 140º and it should be working...but any damage done from this drop? I'm more worried about bacteria and the like than any effect it will have on the meat.