High ferm temps are not good for the best flavor (unless it's a Saison, maybe), but won't cause infections or sour taste.
Those are most likely yeast rafts.
Judging a beer that's uncarbonated takes some experience. It should not taste sour.
I see a little bit of a whitish haze in some areas, that could be a sign of something trying to take hold, or just some krausen remnants. If it were anything major that causes sourness, it would have turned into a pellicle by now.
If you're not going to dry hop this, I'd say ready to package. If you bottle, fill a few 12-22 oz soda bottles at the same time, as a gauge, just in case something is brewing underneath.