CHEEZIER BLEND - Trademark Details
Status: 602 - Abandoned-Failure To Respond Or Late Response
Serial Number
76398042
Word Mark
CHEEZIER BLEND
Status
602 - Abandoned-Failure To Respond Or Late Response
Status Date
2004-08-04
Filing Date
2002-04-19
Mark Drawing
1000 - Typeset: Word(s)/letter(s)/number(s)
Typeset
Attorney Name
Law Office Assigned Location Code
M40
Employee Name
AMOS, TANYA L
Statements
Goods and Services
Packaged entrees consisting primarily of pasta and cheese
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
6 - Active
Class Status Date
2002-05-03
Primary Code
030
First Use Anywhere Date
2002-05-02
First Use In Commerce Date
2002-05-02
Correspondences
Name
HERMAN H. BAINS
Address
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Trademark Events
Event Date | Event Description |
2002-08-05 | ASSIGNED TO EXAMINER |
2002-08-07 | NON-FINAL ACTION MAILED |
2002-08-28 | PAPER RECEIVED |
2002-08-28 | CORRESPONDENCE RECEIVED IN LAW OFFICE |
2002-11-04 | FINAL REFUSAL MAILED |
2003-03-17 | PAPER RECEIVED |
2003-03-17 | CORRESPONDENCE RECEIVED IN LAW OFFICE |
2003-03-17 | USE AMENDMENT FILED |
2003-03-26 | PAPER RECEIVED |
2003-03-26 | CORRESPONDENCE RECEIVED IN LAW OFFICE |
2003-04-11 | CASE FILE IN TICRS |
2003-04-17 | AMENDMENT TO USE PROCESSING COMPLETE |
2003-05-12 | DISAPPROVAL - AMENDMENT TO USE MAILED |
2003-06-30 | NON-FINAL ACTION MAILED |
2003-10-10 | PAPER RECEIVED |
2003-10-10 | CORRESPONDENCE RECEIVED IN LAW OFFICE |
2004-01-05 | CONTINUATION OF FINAL REFUSAL MAILED |
2004-08-04 | ABANDONMENT - FAILURE TO RESPOND OR LATE RESPONSE |