I agree; you'll be ok. If you had rehydrated the yeast you'd be even safer.
For those that don't know, when you dump dry yeast into wort many of the yeast cells die before they have a chance to do anything. They can't rehydrate effeciently in wort because of the sugars. By rehydrating the yeast in plain water before pitching you get a much higher survival rate. More yeast in your pitch means less stress, fewer off flavors, and lower risk of infection.
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