How long has it been fermenting and how long has it been at 75? The suggested range of that yeast, if my memory serves is 57-70, so you're not very far from being within range. To answer your question, you don't have to worry about off flavors from the temperature as much as an incomplete fermentation if it stays at 75 for a long period of time. And also, it's possible that you could be just fine but I would recommend putting the carboy in a trash bag (to collect moisture), putting a wet shirt or towel around the carboy and facing a fan at the carboy. This in itself will lower the temp about 5 degrees just from evaporation. I know it sounds crazy but if you don't have a fermentation chamber, this is a quick fix to adjust just a few degrees.
Best of luck!
P.S. - To bighoss: How have you gotten to nearly 150 posts without brewing anything? It's time to start brewing!