1.010 sounds right for your beer. You don't want to put the sample back into the beer. Even sanitized, you don't want to risk contaminating the entire batch by pouring back 3 ounces. Just drink it!
You can check the SG again in two days, and if it's the same (and it should be), you'll be fine to bottle it.
You want to keep the bottles at fermentation temperature for at least a few weeks, until the beer is carbed up. Depending on which yeast strain you used, the yeast may very well go dormant at 58 degrees and it won't carb up. If you can find a place more like 70 degrees, that would be great. Once the beer is conditioned and carbed up, you can store it in the basement.