At a university food court an employee periodically checks a sample of hot items that are on steam tables. Items are OK if their temperature is over 140 degrees F. They are NOT OK if their temp is below 140 (the temperature at which bacteria that cause food poisoning can grow). This initiative is just starting, and the organization would like to create a control chart to use to monitor the process. After collecting 50 samples over 20 days, a team has calculated that the average proportion of NOT OK items is 0.1 and the standard deviation is 0.01. What is the lower control limit