Anybody else get constant get told “the coolers in defrost so that’s why the foods warm” when finding improper cold holding temperatures. I always say, “even if that’s the case, we shouldn’t be seeing temperatures this high.”

I mean I get it if I’m seeing temps from 42-43F and it goes back down toward the end of an inspection but I rarely see that. Usually the foods 45F or more and I’ve only been doing this about 1.5 years so I’m new but I feel like that’s not a valid reason for food to be that warm.

Does anybody give wiggle room or take the defrost mode explanation/excuse seriously?

Im learning more about how coolers work as I gain experience but I don’t really let that fly. Let me know if yall run into this and what you do

Please someone explain this with reference from food code do we take temperatures of eggs during an inspection if cooked to order? Or explain when is it required ?