Might I suggest the BYO Lager Article
I realize that the 'ideal' fermentation temperatures given are just suggestions but nearly 10 degrees(celcius no less) over the suggested range is what did you in. What makes a lager a lager is the long prolonged fermentation temperature. Most commercial lagers are fermented below 40F(4C). You can start out around 60F(15.5C) for a day or so to get cell counts up but generally cooler fermentations with lager yeast are better.
High temperature in and of itself doesn't yeild to infections. Those are only caused by poor sanitation practices. High temperatures can however keep yeasts from being able to reporduce fast enough to bully down any other bacteria that made their way into the wort.
The reason your beer doesn't taste like the lagers you are familar with is indeed the high fermentation temperatures. When yeast are strained(high OG, high temps, or low pitching cell count) they produce off flavors. The temperature range given by safale is the temperature range that the yeast will give the flavor profile in each strains description. In general the closer you are to the high end of that range the more phenols, esters, and other compounds are generated. It is these compounds that give off flavors. The haziness is likely due to the short fermentation time, there are still yeast in suspension. Lagers can't be rushed and can sometimes take months to finish fermentation. As to the disagreement in color, that is determined by the grain bill, which isn't mentioned. Lagers are typically made up of pilsner malt and depending on light/regular up to 40% corn/rice/adjuncts(ie; grains not barley). So depending on what kit you modified that could be the main factor as to why the color didn't turn out.
1°: Graham's English Cider, Cider ; Conditioning: Blackberry Melomel, Banana wine, Cider, Orange/Clover blossom mead, Cyser, JAOM, In like a Lion RIS ; Drinking: Cider, Vanilla Porter, Blackberry Melomel, In like a Lion RIS