Initial Temp Increase When Putting Meat In Fridge

[Umhelp]

I have been closely monitoring the humidity as well as temperature. Currently, the humidity is hovering around 65%. If it gets to much higher then I can attempt to move it elsewhere. What would be considered the danger zone for humidity?

As for the 2hrs over 40F that comes from the USDA: https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/safe-food-handling/refrigeration-and-food-safety/ct_index

Thanks!