Yes, this is an actual product that was questioned upon inspection (thanks for the pic to a Utah Health Inspector).  No, there is no method to make this safe.  Yes, you are correct there will most likely be a million cfu/g Salmonella.  Yes, the customer had to pay extra for the Salmonella (but possibly not in cash).  Is this saleable with a menu disclosure of “raw” under the US FDA model Food Code?  The answer is a surprising yes.  However, a regulator could also prevent its sale without a HACCP plan using 3-502.11 (require a HACCP plan for any dangerous food or process).  Can HACCP mitigate the hazard?  Hopefully you are answering no.