THE HEART OF SWISS QUALITY - Trademark Details
Status: 602 - Abandoned-Failure To Respond Or Late Response
Serial Number
74237885
Word Mark
THE HEART OF SWISS QUALITY
Status
602 - Abandoned-Failure To Respond Or Late Response
Status Date
1993-08-23
Filing Date
1992-01-15
Mark Drawing
3T05 - Illustration: Drawing or design which also includes word(s)/ letter(s)/number(s)
50% Reduction
Design Searches
021101 - Hearts.
Published for Opposition Date
1992-07-28
Attorney Name
Law Office Assigned Location Code
G50
Employee Name
WHITAKER, LAURIE
Statements
Disclaimer with Predetermined Text
"SWISS"
Goods and Services
chocolate and chocolate candy
Lining/Stippling Statement
The drawing is lined for the color red.
Classification Information
International Class
30 - Coffee, tea, cocoa, sugar, rice, tapioca, sago, artificial coffee; flour and preparations made from cereals, bread, pastry and confectionery, ices; honey, treacle; yeast, baking-powder; salt, mustard; vinegar, sauces (condiments); spices; ice. - Coffee, tea, cocoa, sugar, rice, tapioca, sago, artificial coffee; flour and preparations made from cereals, bread, pastry and confectionery, ices; honey, treacle; yeast, baking-powder; salt, mustard; vinegar, sauces (condiments); spices; ice.
US Class Codes
046
Class Status Code
8 - Abandoned
Class Status Date
1999-08-04
Primary Code
030
First Use Anywhere Date
1992-04-29
First Use In Commerce Date
1992-04-29
Correspondences
Name
Karen W. Levy
Address
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Trademark Events
Event Date | Event Description |
1992-03-13 | ASSIGNED TO EXAMINER |
1992-03-31 | ASSIGNED TO EXAMINER |
1992-04-13 | NON-FINAL ACTION MAILED |
1992-04-22 | CORRESPONDENCE RECEIVED IN LAW OFFICE |
1992-05-04 | APPROVED FOR PUB - PRINCIPAL REGISTER |
1992-06-26 | NOTICE OF PUBLICATION |
1992-07-28 | PUBLISHED FOR OPPOSITION |
1992-10-20 | NOA MAILED - SOU REQUIRED FROM APPLICANT |
1992-10-29 | USE AMENDMENT FILED |
1992-11-17 | STATEMENT OF USE PROCESSING COMPLETE |
1993-01-06 | NON-FINAL ACTION MAILED |
1993-08-23 | ABANDONMENT - FAILURE TO RESPOND OR LATE RESPONSE |