Kolsch is an ale yeast but I wouldn't pitch it at 72. The fermentation temp is alright though, as long as he didn't start fermentation out that warm it probably isn't much of an issue. That said, I start that strain out around 58 and make a 2 liter stirred starter.
As far as "floaters" go. Agree we need more info. Is this in the finished beer? you may sometimes get little colonies of yeast in the fermentor floating on surface of beer. If this is what you are concerned with set your worries aside. It's perfectly natural and won't carry over into glass.
+1 to temp suggestions.
But on topic. I am with RAM and Major. I have seen this particularly with WLP029 and irish moss in the boil. I use ALOT of Irish Moss in my kolsch and the yeast and trub get all mixed up together and can float on top of the fermenter for quite some time. I have a also seem big globs of yeasty/truby stuff circulating through the beer in the starter. (I ferment in buckets so I don't see it in the bucket).
I think you need to take is slower next time. Give it 2 weeks or even 3 weeks in the fermenter in the low 60s then crash it for a couple days near freezing. it will drop super bright if you let the yeast finish up in their own time.