It would be good if you could drop the temperature below 70. I've had them ferment that warm though (in South Texas it is a given unless you work to prevent it) and everything was fine. You will likely have some off flavors, but it should still be drinkable. I place my fermenter in a large watertight container and fill the container with water up to just below the level of wort. Then I float frozen jugs of water in this to force the temperature to stay down. Every few hours I change the jugs for other frozen ones.
For the batch you have going right now you are probably almost done with the active stage. The yeast will get less active and the temperature will drop quite a bit--bubbling will get real slow and intermittent. Don't worry, this is normal. Let it sit for another couple weeks before checking the gravity and sampling. If you sample it right after the Kraeusen falls you'll think it's messed up, because it will have lots of off flavors that the yeast still need to clean up.
