Cooling for cooked Prime Rib

Just was reading Harold McGee's notes on meat safety on whole cuts of meat with intact healthy muscle tissue that you temp external not internal when cooking because bacteria are on outside of meat surfaces no on the inside. My question is when cooling the prime rib in a restaurant walk in cooler per health code 135 to 70 in 2 hours and from 70 to 41 in 4 hours, will you take the temperature internally or externally to put down on your restaurant tracking chart.


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