Compact refrigerator review

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A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses. We put a spoon in the stainless steel containers and stirred them, set the pans in the coldest part of the refrigerator and set the lid on at an angle so heat vapors could rise out of the pan. In the time I was in this establishment doing the inspection, we were able to drop the temperatures by 10 degrees.
Cold-holding was at improper temperatures: Potentially hazardous foods in the bottom of the sandwich unit were above 41 degrees. I do appreciate the fact that you take daily readings and your readings were 41 degrees. When we checked the calibration of your food thermometer it was 4 degrees off. You need to buy a new thermometer. Please consider a small digital one.
Level: Critical (corrected during inspection repeat)
Details: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41 degrees or below

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