If the temp in your house is 72 the fermentation may go up to 77-78 but I can't imagine it producing much more heat than that. It may have never stopped. Airlocks are a terrible way of indicating activity. A tiny leak can stop it from moving. The beer can release lots of co2 even when there's no actual fermentation happening and make the air lock bubble.
What yeast are you using? If somehow the fermentor was warm to the touch then it somehow got way to hot. Warm to the touch would indicate 100 degrees or higher.
I'd say let it go for another week and go ahead and bottle it up. Its your first beer so you'll think its awesome. Then make some more and figure out a way to keep fermenting beer in the low to mid 60's. 70 is the upper limit for american ale yeast, and you can get some of the belgian strains way up there, but they still need to be in the high 60s for the first two or three days of fermentation. My top three things for making good beer goes like this.
1. Fermentation Temperature
2. Proper pitching rates (enough yeast)
These three things are all equally important.