Freezer Died-Week Long Diacetyl Rest OK??

I have had some crazy stuff happen here....

I had fermented a traditional bock in a Ranco temp controlled freezer for roughly a week (50 degrees) and then when my fermentation was about 75% complete (two days ago), I upped my temp to 60 for a diacetyl rest. My plan today was to rack to a keg and then lager. Unfortunately, my freezer just died! I am able to maintain a temp of about 61-62 with the carboy sitting on my basement floor. I will be able to get a new freezer in about a week. Any harm in letting that bock sit at 62 for another week until it can lager? Or more specifically, I guess, is how long can you do a diacetyl rest?

You should be fine. Once the first phase of fermentation is done you shouldn't get any off flavors from it.