I think you're still ok, and you're getting real close. Since the yeast is still active, I wouldn't worry about the dreaded autolysis just yet.
What yeast did you use? How close are you to hitting the expected attenuation?
To wager a guess, I'd say maybe 7-10 more days, then go ahead and rack it. enough yeast will be left in suspension to finish fermenting the last couple of points, if your yeast is up to it.
Primary: English Mild
On tap: Pale Ale, Lancelot's Wheat, English Brown Ale, Steam Beer, HoovNuts IPA
Bottled: MOAM, Braggot, Raspberry Melomel, Merlot, Apfelwein, Pyment, Sweet mead, Cabernet
Gal in 2009: 27, Gal in 2010: 34, Gal in 2011: 13, Gal in 2012: 10