BORDEAUX - Trademark Details
Status: 602 - Abandoned-Failure To Respond Or Late Response
Serial Number
77802114
Word Mark
BORDEAUX
Status
602 - Abandoned-Failure To Respond Or Late Response
Status Date
2011-01-14
Filing Date
2009-08-11
Mark Drawing
4000 - Standard character mark
Typeset
Attorney Name
Law Office Assigned Location Code
M10
Employee Name
MILTON, PRISCILLA W
Statements
Goods and Services
Candy
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
2009-08-14
Primary Code
030
First Use Anywhere Date
1936-01-00
First Use In Commerce Date
1941-09-00
Correspondences
Name
DIANE J. MASON
Address
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Trademark Events
| Event Date | Event Description |
| 2009-08-14 | NEW APPLICATION ENTERED IN TRAM |
| 2009-08-14 | NEW APPLICATION OFFICE SUPPLIED DATA ENTERED IN TRAM |
| 2009-08-27 | TEAS VOLUNTARY AMENDMENT RECEIVED |
| 2009-08-27 | TEAS AMENDMENT ENTERED BEFORE ATTORNEY ASSIGNED |
| 2009-11-07 | ASSIGNED TO EXAMINER |
| 2009-11-09 | NON-FINAL ACTION WRITTEN |
| 2009-11-09 | NON-FINAL ACTION E-MAILED |
| 2009-11-09 | NOTIFICATION OF NON-FINAL ACTION E-MAILED |
| 2010-05-10 | TEAS RESPONSE TO OFFICE ACTION RECEIVED |
| 2010-05-10 | CORRESPONDENCE RECEIVED IN LAW OFFICE |
| 2010-05-11 | TEAS/EMAIL CORRESPONDENCE ENTERED |
| 2010-06-11 | FINAL REFUSAL WRITTEN |
| 2010-06-11 | FINAL REFUSAL E-MAILED |
| 2010-06-11 | NOTIFICATION OF FINAL REFUSAL EMAILED |
| 2011-01-14 | ABANDONMENT - FAILURE TO RESPOND OR LATE RESPONSE |
| 2011-01-18 | ABANDONMENT NOTICE MAILED - FAILURE TO RESPOND |
