Butter is a very difficult product. In the ideal situation you should have a dedicated room for such an activity. It would be a good idea, that in this room, once the butter has been entered, the room temperature increases gradually from the chiller temperature toward the 65°F. That avoids condensation on the outside of the product (which may cause the forming of moulds).
With that, you need to implement good practices to avoid rancidity (caused by oxidation) of the butter.
I hope your company is able to invest in such a dedicated room, but in my opinion you will benefit a lot of a controlled tempering process and from the fact that the room is dedicated for the butter.