Having had many hazy beer experiences as of late, I can commiserate.
To answer your question. No.
Irish moss is used during the boil and it clears out proteins that will cause chill haze later on. If it is yeast (which I am very sure it is) that you want to clear up you can do two things, use finings such as gelatin, or... wait.
If you are bottling, I would say wait, which is what has been recomended to me. Using finings such as gelatin may do such a thorough job of dropping out the yeast that you will not have enough to carbonate when you bottle.
Try moving it somewhere colder and give it a few more weeks. The cold will help the yeast settle. I am waiting on a batch to do the same right now.
good luck
(edit)
man, I type slow I guess.