Looks like you're off to a decent start for a first batch... malt extract, I assume?
My greatest concern is "the additional purified water" you added to the fermenter.
Are you saying you took it straight from the R.O. filter and put it into the fermenter without boiling it?
How did you use the ice? Did you just drop it in the wort before pitching, or did you sit the whole fermenter in a larger vat of ice water? Maybe invest in an inexpensive counter-flow chiller before your next batch... they're really worth the investment as (assuming the rest of your technique is on target) most problems with beer come in the chilling process, and counter-flow systems are the cheapest way to drop your temp down to pitching temp efficiently.
As a heads up: adding unboiled water to wort infects it.... and frankly, you shouldn't be adding water after the boil starts (or after the sparge if all-grain)at all.
Whatever the case - nothing that can grow in beer can kill you, so drink up, and enjoy when the fermenting's done... but if you note some obvious off-flavors when the time comes, adjust your procedure to make things more sanitary.
