Depending on how warm your counter was, you may wish to buy some fresh S-04 dry yeast. Rehydrate and pitch per mfr's instructions on their website.
It may have done OK, but sitting that long, and then pitching at 86F may have been a tad warm. Some cells may have died off, leaving too few to get a quick start. It may recover, but the clock is ticking on other non-desirables also getting started. That's a warm jug of liquid sugar sitting there.
If you can, gradually cool the fermenter down to 68 to 70 in two degree drops per day.
Being able to quickly chill the wort, and then controlling the fermentation temperature fairly closely are two big things in improving your brews down the road. I would get a wort chiller first since it addresses both sanitation and speed-to-pitching yeast , as well as vastly improving the cold break from a speedy chill.