High pitching temps and leftover yeast

Due to a lack of snow, my IC system sh*t out at ~82F. Being late (after work brew session) I racked to carboy and, shrugging, pitched a real healthy starter of Wyeast 1272 (Am AleII, that's right , I dropped the deuce). Do any ill effects arise from this kind of temp? It is fermenting 12 hours later but slower than I'd expect.
Also I ended up with an extra 2 qts. which I racked into my starter jug. There wasn't enough yeast there to ferment with so I added a bit of S-04. So I'm left with a cut packet of yeast which I folded up and taped shut. Would you chuck it, put it back in the fridge, or would freezing help, hurt etc...?

I'd toss the leftover yeast. It's cheap and it isn't worth the risk.

The beer you pitched at 72 will likely be pretty fruity and may have a lot of fusels to it.