Is it safe at 50 degrees?

last month

We ordered from the local grocery and were notified when we could go and pick it up. When hubby got home, the rack of ribs tested out at 50 degrees. I know 40 degrees is good, but how is 50 degrees? I don't know how long it was "out" that may have caused a reduced temp, but going to the store and then back home is 10 minutes each way. The ground beef I also bought, in the same grocery bag as the ribs, tested at 40 degrees. Thoughts, please!

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