Pub bosses ordered to improve after mice droppings were discovered in kitchen cupboards have come under fire again.

Folkestone and Hythe District Council inspectors found the mess when visiting the Woolpack Inn in Brookland, Romney Marsh, in February.

Handing Shepherd Neame’s country pub a one-star hygiene rating, they ordered the detritus to be cleared and vermin access blocked.

Returning in April inspectors found no traces of droppings but evidence pests could still access the building alongside several new issues.

Among those, they witnessed a staff member coughing into their hands and not washing them, while pests could still access the building, official council papers say.

The boozer moved up from one star to three following the April reinspection, which means it is ‘generally satisfactory’.

Speaking after the latest inspection, a Shepherd Neame spokesman told KentOnline “structural repairs were made” to prevent pest access while its hygiene rating has now been “reinstated”.

Following the February visit, inspectors wrote: “I am very concerned that signs of pests were found in this kitchen and the general condition of the cleaning within cupboards, behind equipment.

“The structure behind the fitted cabinets is missing in places, holes were found at the bottom of the kitchen door and wood is missing from the outside edges of the building allowing pests to enter.

“I also noted access points to the sides of the door of the dry store shed at the rear of the wooden rear kitchen, which I was told had mice activity recently.”

When asked, staff could not produce pest control reports.

The report continued: “I found mice droppings in the cupboards of the rear wash up kitchen and holes in the bottom of the door and sides of the wooden structure.

“I also noted gaps around the door of the dry store which also require your attention.”

The inspector found issues with cleanliness and safe storage of food.

They said: “During the inspection I found coleslaw at 13°C on the worktop in the kitchen and salad cream at room temperature behind the bar.

“Coleslaw and salad cream is ‘high-risk’ and will support the growth of food poisoning bacteria or their toxins and must be kept at or below eight degrees.

“Cleaning and decluttering requires improvement throughout the premises, including floors, cupboards, equipment and removing cobwebs.

“Ensure you deep clean and maintain all areas within your premises where food is stored and handled immediately.”

Bosses were given a whole host of improvements to carry out, including filling any gaps, holes or pipes with a solid, durable material to prevent vermin.

Although no droppings were found during April’s visit, inspectors wrote: “I found a gap to the rear storage shed, a damaged plank to the left and a gap to the bottom of the front door.

“Please repair this to remove any pest entry points to the shed and the front door.”

Furthermore, new issues were found at the revisit.

“I found potential cross-contamination risks,” the report states.

“A probe was placed on top of raw eggshells.

“A member of staff was coughing into their hands without washing them after.”

Director at the pub chain, Greg Wallis, commented: “Following an EHO inspection which identified signs of pests entering the pot wash shed to the rear of the pub, the licensee voluntarily closed that area so remedial works could immediately be undertaken.

“Structural repairs were made to the wooden shed to prevent pest access, and the pub’s rating was reinstated after a follow-up inspection.”