Just to be sure, you're getting the 1.026 with a hydrometer (not a refractometer), right?
How much 002 did you initially pitch? If you didn't do a starter, it's an under-pitch which can result in a failure to fully attenuate. Also, if you pitched a new vial the second time (no starter), you probably won't get any benefit from that at all. A re-pitch at this stage needs to be with a starter at high krausen.
WLP002 (and 1968ESB) forms a very, very firm cake when it drops that's nearly impossible to rouse by swirling, so you have to try plan B. Sanitize a long plastic or metal spoon and very gently(no splashing) work the cake up off the bottom. Give it another week after that and hope for the best.
Can you keg this batch? I'd be a bit hesitant about bottling it. The yeast can get going on the simple priming sugar and maybe start back into what they missed before.
Did you check the accuracy of your mash thermometer? I once had one (a floater) that was 7*F off.