IRWINDALE>> The famous rooster sauce is in short supply this month thanks to a new state regulation that requires manufacturer Huy Fong Foods to hold its Sriracha for 30 days before shipping it. Officials with the California Department of Public Health said a rule change affecting the company’s production procedure for Sriracha and its other two sauces became necessary after government officials reviewed the manufacturing process earlier this year. “The regulations outlining this process have been in existence for years, but the modified production requirements were established for the firm this year,” state Health Department spokeswoman Anita Gore said in...