It could easily be finished in a couple of days at 58F from 1.040. Mine took 3 days or so from 1.048 at a controlled 60F. If you got a krausen, I'd say it was now done, and you should take a gravity reading to confirm this.
However, 200b cells in an 8gal batch is a bit too few for this yeast (you should use lager pitch rates I think, as it's fundamentally a lager yeast). Taste the gravity sample for diacetyl, and do a D-rest if you taste some.