PSA: fired a ticket at 7:42pm on a Friday and the sous saved me with a $3 fix

Last Friday at our spot in Boise we got slammed with 14 tickets in 20 minutes and my saute pan on the left burner started scorching everything because the flame was running orange instead of blue. I panicked and started cranking the gas higher, which just made it worse, and I burned two orders of scallops before the sous walked over and shut the burner off. He pulled the burner cap, scraped the little ports clean with a paper clip, and had it back to a steady blue flame in about 90 seconds. Turns out the holes were clogged with grease and crumbs from months of service, and nobody had pulled those caps since we opened two years ago. I spent the rest of the shift on that station and never lost another plate. Do any of you have a cleaning schedule for your burner caps or do you just wait for something to go wrong like we did?