Bottling Temperature

TroubleShooting

David Weber asks,

I have recently made a steam ale that I fermented in the primary at 55° F with a dry ale yeast. When fermentation was complete, I racked to a secondary and dropped the temperature to 38° F in my refrigerator. I would like to bottle this batch, and I have a few questions.

1. Obviously I have to take the carboy out of the fridge and allow it to warm to room temperature. Will this affect my yeast and cause fermentation to begin with any yeast cells that are still alive?
2. Do I need to add any yeast to this batch as I bottle it?
3. Once bottled, do I mature it in the bottle at room temperature, or do I need to keep it as cold as I fermented it to ensure quality?