The code you are referencing is 220.127.116.11
Temporary repairs, where required shall not pose a food safety risk and shall be included in the cleaning program. There shall be a plan in place to address completion of temporary repairs to ensure they do not become permanent solutions.
I personally don't feel it's vague, but let's make sure you cover the bases.
1) Perform a hazard analysis specifically addressing any possible food safety risks the cable ties could pose (you mentioned bright color and metal detectable, that's a good start and something you would want to document in the hazard analysis)
2) Add them to regular cleaning until they have been removed (you did say these would be temporary, what type of cleaning would need to be done should be documented in the hazard analysis)
3) Have a program that addresses when the temp repair was made, when it will be removed for permanent repairs (ideally the program would address everything on this list)
I will caution you to not perform the hazard analysis with the idea that you are trying to prove that it's ok, that's not the purpose of it. The purpose is to attempt to find all risk associated and if unacceptable risk is involved, you might have to find a different option.