Make a starter... that is about the only way to know for sure.
If you think about it, people repitch yeast all the time that has sat longer than that, and warmer than that, harvested from the bottom of their carboy after fermenting a beer.
By allowing it to warm for two weeks it probably has aged a good bit faster, and used up a lot of its yeastie reserves, but it may be usable with the confirmation of a starter.
You've just got to decide if it is worth the $, hassle of replacing it, and the risk of a bad batch.
If it were me, I'd make a starter with it. If it acted and smelled normal, I'd pitch it.
Kegged: BCS American Pale Ale, Blonde Ale
Primary: BCS American Pale Ale
Bottled: Janet's Brown Ale, Dry Stout, Irish Red Ale, Apfelwein
Gone:American Pale Ale, Irish Red Ale, Dry Stout, West Coast Red
Long Gone: Too much