Your unit is a champ, 45 degrees is the recommended temp, store meats at the bottom...the charge is a blend of ammonia/hydrogen and a chemical stabilizer...you cannot charge it, I have a class 4 license
and cannot touch its charge, the rules are strict and with good reason...BOOM...this must be done in an oxygen
free environment with very special training...local fire departments register these chemicals so they know where they are just in case.
Your unit is tip top...be aware as the outside temp climbs so will the inside temp, its physics and cannot be argued with...the closet its installed in should have a fire retardant barrier, a reflective surface to it and be a material that has an insulation value. On the storage temp issue its complex, not all foods store equally and some dehydrate when stored to low...a 45 degree box (average) has got enough "warmer zones" and "colder zones" to pull off, milk, eggs, cheese, meat, and veggies...a 40 degree box is the max you want to go. And think ventilation!!! air flow, unimpeded air flow in the rear of any refrigerated box.
The outside temp is 85 degrees,Dew Point:68°F,Humidity:57% and frig is at 41 degrees on house current 120 volt. My question is, should it be colder? 44 degree difference from frig to outside..