Everything looks good...but if you're holding the hot meat at 140 there is no need to remove it after 2 hours.
TCS (time controlled safety) according to safe serv...you can server hot food without tcs at 4 hours and then toss.
Cold food is 7 hours as long as it doesnt go over 70f.
Aslo according to my certification in Minneapolis, you have 2 hours to get to 70 and 2 to get to 40.
As long as your Chaffers our set right and you make sure you are holding at 140...that should be good enough.
Great job, sounds like you are well prepared. Good luck!