Hi Sarah, it sounds like your sourdough starter is absolutely fine. For a generally well-maintained, established starter a few days of neglect is very unlikely to cause any lasting issues, and the fact that your starter is now rising well and looks normal is testimony that it has recovered fully. I'm sure it's fine to use. In future you may want to cover your starter a little more securely so that it doesn't develop a crust on top, and stick it in the refrigerator whenever you're not able to feed it. As long as your starter container has adequate space above the starter level for fermentation gases to build up, it's fine to use a lid or plastic wrap to protect your starter from drying out. And your starter will survive quite well in the refrigerator until you have more time to feed and bake with it. Just keep in mind that if your starter has been stored in the refrigerator for an extended time it may take a few days of twice a day feedings at room temperature to bring it back to its normal aroma and activity level. 

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