Yeah at that temp its probably finished. Take some gravity readings if you can to be sure or just let it do its thing for a couple more days to clean everything up and taste it. Let your palette be the judge of off flavors instead of paranoia
Typically I find the Cal Ale yeast to be a moderately fast yeast. It attenuates pretty well, usually around 80-85% for me even on the bigger beers. Just had an 1.081 red ale go down to 1.011 with no fusels or diacetyl, but I did a rigorously controlled ferment @68 with a three day diacetyl rest in the 70's.
If when you taste it you find that it is hot and unpleasant, unfortunately there is no good way to remove fusels other than distillation. Even blending won't mask it completely. I say choke it down or cook with it.