I call Bull-Spit on your inspectors claims!
Proper practice dictates that you should not have raw foods above RTE foods due to possible contamination through drippage, but there is no rules that I am aware of saying that an RTE and a raw product cannot simply share the same freezer/cooler space.
If your inspectors claims were true, that would mean we’d need multiple freezers just for each specific product. That I could not have lettuce in a cooler where my raw meats are stored.
Have your inspector show you the statute that they are citing, if they continue to claim this falsity, call your state department for a clarification.
Now, having Italian Sausage in the same freezer as ice cream may cause a flavor transfer issue, unless of course one of your specialty ice cream flavors is garlic W/ italian herbs…
I had an issue where my new local inspector was claiming that I cannot cure & smoke our own bacon anymore without first filing a HACCP plan, and getting approval from our state food safety lab,
What she was interpreting was rules for “Cured, Not cooked” (Mettwurst, proscuitto and other pork products that are cured, dry-aged for months, and consumed raw) and trying to apply those to a completely different situation.
My point is, Read the food code for your state and county, know the rules inside and out, and if need be, question your inspector and make them cite the codes they are referring to, then discuss it with them.
You also need to remember, they are used to dealing with complete idiots most of the day, and they can become jaded and forget that there are very knowledgeable operators out there.