Wyeast lists Pacman as having a max temp of 72F, so you're right to be concerned about off flavors.
Did the fermentation slow down significantly after you put it in a water bath? With a significant drop in temp, I'd be mildly concerned with halting the fermentation, though that is something I've only read about and not experienced myself.
I'd make sure that fermentation reaches your expected FG. After it does, let it sit for a few more days, then sample it. Does it taste off?
My experience is that the yeast tend to clean up after themselves, and leaving it sitting on the cake (maybe at the high end of the temp range) can help clean up off flavors.
If you still have off flavors after, say, a month on the cake, you might want to pitch an active starter to the beer to let them help the clean up process.
Moving to a water bath helps quite a bit with temp control.