Force carbonation isn't as good as carbonation over time, in my experience. I kegged my Citrus IPA on Monday. I did a lot of screwchimping around with the screw on my regulator. (Who knows what I really was doing/thinking during the week; something like a spike it to 20-25 psi, then taper to 5 over the week kind of thing).
If I over carbonate--i.e., psi over 10, then it looks like a nice Guinness commercial with all the foam and the slow-n-sexy transition from foam to beer. And you have this big rocky head of foam on your beer for 10 minutes. Cool for pics but not the best for consumption/serving.
Settled hops and yeast and trub are to be expected in the first few pours before clearing. I recommend smaller pours for the first few taps and only after 24-48 plus hours have passed with an undisturbed and chilled keg. it will get most of the cloudiness out and then the rest of the beers will be clear.
If you use clarifying agents, I'd use them in the secondary and then rack off the clear beer and leave the sediment and fining agents behind when you transfer to the keg.