What Marshall said.
1st, make sure skipping these cleanings does not impact food safety. The reason SQF says "do what you say" is that at some point you as a company decided once per week was the appropriate interval. If once per month is also appropriate, why would you pay for the labor to do it weekly when it's convenient? You have to resolve that conflict, otherwise it says that you do not prioritize your quality goals over your production goals.
2nd, to get through the coverage right now, document the lack of cleaning as a deviation. I always go with the "no blanks" philosophy on paperwork. If something didn't get done, include notes as to why it didn't get done AND why the food was still safe. That way if there's a problem or audit and that month's paperwork is pulled out, there aren't blanks with no explanation, but a complete sheet that accounts for the activity that took place.
You now know this will happen every time you are busy, so embody SQF and determine a preventative action, either by validating the cleaning interval with data and risk assessment, or by working with management to make the cleaning happen, and explaining to them that their food safety plan is not a "nice to do until we're busy". If you do more when you're not busy, any auditor, investigator, or scientist will ask why you think it's worth doing when it's convenient. If the answer is "it's needed" you have a problem.
