How to convince boss to get rid of nasty syrup pumps

I’ve spared you all the picture of the worst pump I’ve seen at our shop, but these are what most of our pumps look like at best.

Background: we are a local owned coffee shop, we keep a lot of syrups between store bought and house “mixed” (not house made but different store bought syrups mixed together.) We keep them all in 64 oz opaque containers with the capora sauce pumps in them to dispense syrups. Unfortunately these pumps are unable to be taken apart for cleaning as stated by the company. This means we have pumps that are sometimes years old, that we try to clean but physically cannot clean well, that are stained at the very least and I’m convinced some of them have grown mold on the inside (which I made the executive decision to toss without approval.) Our boss usually just says this is because people “don’t clean them properly” which is probably a factor, but when you literally can’t fully clean them what are you supposed to do?

We are supposed to trial making some syrups in house after years of me asking, but the problem is he wants to keep using the same gross pumps. I dislike them for the syrups we already use, which are filled with all kinds of preservatives, who knows what will grow in them with simple syrups without all that stuff in them preventing things from growing. Right now I’m the only one who knows the recipes to the syrups we tested and liked and at this point I’m contemplating holding them hostage as leverage to get this pump situation fixed.

My boss is generally kind of avoidant of spending money where he doesn’t have to which I mean is fair in this economy, I know it’s rough out there, but is it really worth possibly giving people food poisoning?

He also said he’s too worried about other baristas not properly measuring if we got rid of pumps and not cleaning the measuring cups fully between drinks. But in my opinion we should not allow employees to get away with not following proper procedure, not just make it so even they can’t possibly mess it up.

I can also understand not wanting to be slowed down in a rush, but I have worked at places with way more traffic that pour their syrups and they did just fine.

I don’t know, I’m really trying to find some points that I can bring up to convince him it’s worth spending a reasonable amount of money to not possibly be contaminating our syrups with mold and who knows what else.