Personally, I do make starters and high-gravity beers, I don't use yeast calculators, and I've gotten along just fine. Based on what you've said, assuming a 5 gal batch of OG ~ 1.09, I'd say the following:
* Regardless of your cell-count, your yeast are probably a little worn down and could use a good feeding in any case. How do they smell? Visually what do the layers look like? Can you guess the volume of the yeast slurry at the bottom?
* How and when was the starter stored? Did it have headspace/oxygen in the container, and how much? "Experts say" that yeast deplete glycogen reserves much faster in the presence of O2. Was it at high krausen, and did you have to vent CO2 from the starter (or use an airlock)? Along the same lines, what would you guess the SG of the starter was when you put it in the fridge?
* Overall, I'd say don't worry too much as long as it smells ok. Decant off the clear liquid, restart the starter process with 1 or 2 steps, and you should be fine...