Dave, the thermostats in fridges, much like ovens, are constantly cycling the cooling on and off, typically resulting in a range of temps. At least, that's how older fridges tend to work. I'm not sure if new technology has brought about more stable temps in fridges.
I bring this up because, while 34 and 35 are perfectly fine, it's pretty close to 32, and if your dough freezes, that would be very bad. As long as you're hitting a stable 34-35, and never dipping below that, then you're in good shape.