Should I be worried?

Brewed up a two hearted about a month ago and had an issue with it stopping at 1.020. Tried all kinds of things to get things going again swirling, warming up to 70 and lastly I pitched a pack of us 05. Stayed at 1.020 for a week and a half so I figured screw it and I bottled it up. Anyway I cracked one today and it was fully carbed at six days in the bottled. I proceeded to move the rest to the refrigerator to slow things down.
Did I just bottle a batch of bombs?

No, Adding the fresh yeast just made it carbonate quickly. It is very unlikely that the priming sugar got the yeast working on the residual sugars.