That's basically it, Jason.
If I'm at all concerned that my sanitation wasn't right, I would toss it. Not worth ruining a batch to save $8 on yeast, for me. If you are washing yeast, then I think you're wise in making a starter, to grow it. I no longer wash yeast, I do plan brew days to go from smaller to larger and use the smaller batch to build a big yeast cake of the strain I need for the big beer.
For example, I have cream ale in the fermenter now with Edinburgh yeast which I will use in a strong Scotch ale. For that, I don't make a starter - I just pour the yeast into a large sanitized Ball jar and will keep it in the fridge for up to a week and pitch it straight into the next batch.