That looks like the effects of racking a beer too soon, while fermentation wasn't complete, or complete enough....that is a new krausen forming on top. That often happens to folks who just arbitraily rack to secondary on some fixed plan like the 1-2-3 rule..that doesn't actually take into consideration lag time or the time a yeast actually needs.
You will find that many of us either skip secondary altogether and leaves our beer in primary for 3-4 weeks, to allow the yeast to clean up after itself, or wait til our hydrometer tells us fermetnation is complete before racking to secondary..or just wait two weeks to give the yeast time.
Your beer is fine.
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