It's really doubtful anything happend to the yeast, someone said today that they can survive in temps up to 120 degrees f. So I am sure yours is fine.
But you should make a starter to ease your mind, and give it time for any of the still viable cells to reproduce...It doesn't take many cells to do so...It just takes time.
That's why we can grow a huge starter from the dregs of a bottle of certain commercial beers....we just left the viable cells reproduce.
I made a detailed posting of why you should make a starter with liquid yeast all the time, here, http://www.homebrewtalk.com/f39/star...0/#post1573882
Even if there's a few cells alive it they will most likely take off.....they just have to fool around and make more babies first.
Take a read of this http://www.homebrewtalk.com/f163/am-...5/#post1553441
I tend to think that most of the people who think their yeast died, just didn't wait long enough to know for sure...
And remember, http://www.homebrewtalk.com/f39/ferm...e-signs-43635/
If you do just pitch, though I wouldn't, don't do anything til it's been 72 hours...then check to see if a krauzen formed, and/or take a hydrometer reading...if there's not been a drop then more than likely all the yeast was baked...but like I said in that post I linked you to, yeast are very hardy friking creatures....they can survive in amber through some pretty harsh temp conditions and still make beer with.