Need to know what kind of yeast you're using. Do you have a hydrometer? Would be good to check the gravity - that's how you really know its done.
If you've used an ale yeast (you are fermenting at ale temps) then you need to do nothing. Just leave in the fermenter for the next 3 weeks or so and then bottle.
If you're using lager yeast, you have a different story. Are you planning to lager? I'm guessing no since it sounds like you have no temp control. You need to check for the presence of diacetyl, which tastes like butter (do a search here). If it's done fermenting and there is no diacetyl, I would rack it into a secondary and try to get it as cold as possible without freezing. I've never tried to ferment a lager at ale temps, but others have. Do a search on hybrid beer.