IPA fermentation temp has fluctuated

Hi. I have searched but I'm not putting together a good answer from my research. I have a basic all grain IPA recipe going, I pitched at 72, it was at 72 for a day then spiked to 78-80 for 10 hours. I went with a swamp cooler and now the temp is 64 with 2 frozen water bottles.

What havoc have I wrought?!?! Am I looking at slowed ferm? I'm afraid of raising temp, I like the mid-60's. Thought the dang cold storage room was better at controlling temps.

Thanks, Jim.

I wouldn't be concerned about the 64, that's nearly perfect. The 80 is a problem though. You might let it sit for a week or two after active fermentation is done to let the yeast clean up off-flavor compounds.