A meat cooler will range 35-38 degrees, they age beef for 10-14 days in these coolers. So the claim 40 degrees 1 hour...well I call BS.

The night time temp is fine for hanging, the 50's daytime may cause some concern but if kept in a cool dry place should be ok if for a short duration a day or so. This fall our breaker popped unknowingly on our walk in cooler and 2 elk hung with no cooling the inside temperature rose to 50's degrees until noticed(day). The meat was quarter prior and absolutely fine the only loss was a bit of skin over but that happens in any cooler enviroment. I was sure we were going to experience rot but it wasn't the case. I certainly wouldn't suggest to hang game in 50's temperature on purpose though but if your talking a day you should be ok.

Other option is pack body with ice if temp rises higher than expected or as suggested remove your rear hams and refrigerate for steaks/roasts. The backstraps can also be removed and kept whole for steaking. The fronts personally I don't care for steak use and would just debone for jerky, grind or sausage. Tloins should be gone upon gutting and if like me directly to the pan