Short answer is you'll be fine.
I get a little anxious too when I see my fermometer hit the mid 70's but the plain fact is that even if the yeast does produce some esters at that temp if you leave it long enough in the fermenter the yeast will also clean up most of those off flavors.
The adage that time heals all ales is pretty accurate.
On Tap: 1. Kelly R. IPA, 2. Roter Hund Hefeweizen, 3. Bud Killer Blonde, 4. Red Dog Pale, 5. Roter Hund Oktoberfest, 6. Pumpkin Ale, 7. McRed's Stout (with new nitro system and stout tap,) Cream Soda, 8. ESB # 3, & 9. Ordinary Bitter.