Sous Vide reheating temp requirements

We follow a strict HAACP plan for cooking sous vide foods on site. Cook - cool -store - reheat as necessary, and log everything.

Recently the inspector (new young person) came in, and flagged our system, saying that our sous vide foods need to be reheated to 165f

I tried explaining to her that 165f is for cooked-chilled- reheated foods in an air-exposed environment, and that sous vide foods follow a different protocol. She was stubborn on the topic and said we need to reheat to 165

Has anyone else run into this situation? If so, how did you work it out and do you have any documentation that clearly spells out the correct way to interpret the food code as it pertains to reheating requirements for sous vide?