Melting Point

Yesterday, I made a baked potato for dinner (along with other food, not just a baked potato) and when I opened the butter dish, I noticed it was very soft and a little melted. It definitely had lost some of its stick shape.

And just now, when I ate the last Malley's chocolate egg, I noticed it was getting melty as well. It's near 90 degrees outside, but inside it's closer to 80. When should I have put the butter and chocolate in the fridge? At 75 degrees? I wonder if other pantry items should be refrigerated or maybe put in the basement? Are the potatoes okay? What about the shortening?