Odds are you are still golden.
Beer is a very, very, very hostile environment for any bugs other than the yeasts themselves. There's only about 200 bugs that can live in beer long enough to make it taste bad. As a general proposition even they can't live long.
The reasons are legion. Hop acids, yeast poisoning the wort with their own defenses like alcohol, pH, yadda yadda yadda.
I am a clean freak. I clean and sanitize everything including the counters before I brew. I even sanitize my brew pot.
But - - - and it's a huge but - - -you can make your beer a delightful environment for all sorts of horrible nasties. If you have lots of starch in the wort you can breed nasty bugs.
Prevent this by doing a starch test on your wort BEFORE you end you mash.
Take some Betadine, or Iodine, or any -any- of the iodine solutions they sell at the pharmacy dept at your grocery and put a few drops on a white (or clear) ceramic or glass plate. Then take a few drops of the wort and mix with the iodine product. If it turns dark blue you have too much starch and need to mash some more.
If you think this sounds complex do it with a little wheat flour to see how dramatic the color change is. A three year old can do it. My grand daughter does it for me.
If you screwed your mash by over heating it and killing your enzymes, you are not dead yet.
Correct the temperature and Add more malt.
I belong in the camp that insists that it is very rare to find a bug that can successfully invade, thrive, and contaminate beer. But even while I am quite convinced that there are fewer than 200 bugs that can live long enough in beer to cause off flavors I still prefer to err on the side of sanitation.
If you even dumped some Star San, bleach, idophore, or even Vinegar in that sink (or just gave it a good cleaning) before the "drop" you should have no nasties transferred to your thief.
Here is a collection on the topic of nasties in your beer
http://www.foodsafetynews.com/2010/01/qa-beer-safety-at-georgetown-brewing/
http://www.beer-brewing.com/beer-brewing/beer_chapters/ch19_beer_spoilage_organisms.htm
Mold and mycotoxin problems encountered during malting and brewing. http://lib.bioinfo.pl/pmid:17727998
http://www.scribd.com/doc/24820895/Beer-A-Quality-Perspective
http://dissertations.ub.rug.nl/faculties/science/2002/k.sakamoto/
This is very interesting:
http://www.hi-tm.com/Documents/Cutboard.pdf
http://www.mycotox-society.org/files/news/23_Atti_Microsafetywine_20092.pdf
http://www.scientificsocieties.org/JIB/papers/2004/G-2004-0812-237.pdf
This is very interesting:
http://www.hi-tm.com/Documents/Cutboard.pdf
Here is what I do:
I have a big poly bucket. Like a mop bucket some crap from wall mart that holds a few gallons.
But, I keep it clean no mopping of floors with my bucket. On brew day I fill it with Star San (you can just use 1 oz bleach, 1 oz vinegar & 5 gallons of water - it's a no rinse sanitizer). Into that bucket go all the various tools I'll be using.
If I pick up a spoon, a measuring beaker, a thief, thermometer, the racking cane, hoses, - - everything - - comes and goes, back and forth to that poly bucket full of sanitizer. That way nothing gets bugs.