secondary temps

i have my pale ale in secondary for dry hopping purposes. i put it away in a closet where the temperature was hovering around 57 (for a week). we recently had a cold snap and now the temp of the fermenter reads 52. is this temperature going to be to low for the yeast to finish eating up the extraneous materials (ie. "cleaning up after the party"). i fermented at around 66 degrees, but i figured high 50s would be fine for secondary since the active part was done. is 52 too low? should i move it to a warmer room?

I'd say it's done, except the clearing.