I agree, you messed this up at almost every turn. Here's what you do next time if you want a successful lager:
1. Make sure you have enough healthy yeast to do the job. This means 4-6 tubes/packs of liquid yeast or a BIG starter (4L + with stirplate). Check Mr. Malty or yeastcalc.com to deterime the amount you need based on yeast production date, total batch volume, and predicted OG.
2. Pitch at about 45-48F. If you pitch enough yeast, fermentation will take off in 8-12 hours. Let the temperature rise naturally to 50F and hold it there until you are close to FG. It is important to have precise control over your fermentation temps...don't just put the carboy in a refrigerator. You need a controller.
3. Sample the beer after one week to check the gravity and test for diacetyl. If detected, warm the beer up to the low 60's for a few days to encourage diacteyl uptake by the remaining yeast in suspension.
4. After the beer hits FG, transfer to a secondary or keg and lager for the prescribed amount of time, usually 4-12 weeks or more.