The food groups need different storage and preparation decisions. Separate lists prevent an item being assumed frozen when it has already been moved into chilled storage.
What the observation tells you
Record transfers and dates rather than only the original drawer location. Raw and cooked portions should remain identifiable, and commercial preparation instructions should stay with repacked food. An inventory supports decisions but cannot replace temperature control.
A useful next step
Use appropriate alternative storage and update the list when food is thawed, cooked or discarded. Keep the repair timeline separate from the food-safety assessment so neither becomes confused.
Manuals and supporting guidance
Model-specific instructions take priority. These references support the practical principles discussed here; they do not diagnose your appliance.