I bet it's fine.
There are a ton of hops in that recipe, and you say you only kegged it a week ago. Let it chill for a while.
+1. Next time you may want to consider leaving the beer in the fermenter on the yeast for around 2 wks prior to transferring, packaging, or cold conditioning. As clean as US-O5 is, if proper time is not allowed for the yeast to clean up after themselves, then fermentation by-products can be left behind (i.e. diacetyl, acetaldehyde).
2 wks is a good rule of thumb to help rule out conditioning as being the culprit for most average gravity beers.
As stated above though, the beer is probably just young and needs a week to come together or so.
If it is a true pedio infection (which I doubt it is providing proper sanitation procedures), then it will increase not only in diacetyl but also with slight acidity over time revealing the true nature of infection.
With that being said, some beers can easily be packaged successfully within a 10 day time period. But just be sure they exhibit no off flavors/aromas before doing so.