RIBS ON A STICK - Trademark Details
Status: 602 - Abandoned-Failure To Respond Or Late Response
Serial Number
77443613
Word Mark
RIBS ON A STICK
Status
602 - Abandoned-Failure To Respond Or Late Response
Status Date
2010-01-07
Filing Date
2008-04-09
Mark Drawing
4000 - Standard character mark
Typeset
Attorney Name
Law Office Assigned Location Code
L40
Employee Name
FINNEGAN, TIMOTHY J
Statements
Disclaimer with Predetermined Text
"RIBS"
Goods and Services
PREPARED MEATS
Classification Information
International Class
29 - Meat, fish, poultry and game; meat extracts; preserved, dried and cooked fruits and vegetables; jellies, jams, fruit sauces; eggs, milk and milk products; edible oils and fats. - Meat, fish, poultry and game; meat extracts; preserved, dried and cooked fruits and vegetables; jellies, jams, fruit sauces; eggs, milk and milk products; edible oils and fats.
US Class Codes
046
Class Status Code
6 - Active
Class Status Date
2008-04-14
Primary Code
029
First Use Anywhere Date
1991-10-14
First Use In Commerce Date
1991-10-14
Correspondences
Name
SCOTT W. JOHNSTON
Address
Please log in with your Justia account to see this address.
Prior Registrations
Relationship Type | Reel Number |
Prior Registration | 2566497 |
Trademark Events
Event Date | Event Description |
2008-04-14 | NEW APPLICATION ENTERED IN TRAM |
2008-07-22 | ASSIGNED TO EXAMINER |
2008-07-30 | NON-FINAL ACTION WRITTEN |
2008-07-30 | NON-FINAL ACTION MAILED |
2009-02-02 | PAPER RECEIVED |
2009-02-04 | ASSIGNED TO LIE |
2009-02-04 | CORRESPONDENCE RECEIVED IN LAW OFFICE |
2009-02-04 | AMENDMENT FROM APPLICANT ENTERED |
2009-03-31 | FINAL REFUSAL WRITTEN |
2009-04-01 | FINAL REFUSAL MAILED |
2009-04-22 | TEAS REQUEST FOR RECONSIDERATION RECEIVED |
2009-04-23 | CORRESPONDENCE RECEIVED IN LAW OFFICE |
2009-04-23 | TEAS/EMAIL CORRESPONDENCE ENTERED |
2009-06-11 | NON-FINAL ACTION WRITTEN |
2009-06-11 | NON-FINAL ACTION MAILED |
2010-01-07 | ABANDONMENT - FAILURE TO RESPOND OR LATE RESPONSE |
2010-01-07 | ABANDONMENT NOTICE MAILED - FAILURE TO RESPOND |