YUMFINCA - Trademark Details
Status: 602 - Abandoned-Failure To Respond Or Late Response
Serial Number
88835222
Word Mark
YUMFINCA
Status
602 - Abandoned-Failure To Respond Or Late Response
Status Date
2021-10-26
Filing Date
2020-03-16
Mark Drawing
4000 - Standard character mark
Typeset
Law Office Assigned Location Code
M40
Employee Name
FOX III, LYAL L
Statements
Goods and Services
Canned vegetables; Dried edible black fungi; Dried shiitake mushrooms; Fish fillets; Nut cheese, namely, cheese-type product made from nuts; Peanut butter; Processed fruit; Processed vegetables; Dried edible fungi; Processed mushrooms; Roasted nuts; Sheets of dried laver (hoshi-nori)
Pseudo Mark
YUM FINCA
Classification Information
International Class
029 - 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
P - Partially Paid
Class Status Date
2021-04-14
Primary Code
029
First Use Anywhere Date
2019-10-13
First Use In Commerce Date
2019-11-18
Correspondences
Name
QIAO TONG
Address
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Trademark Events
Event Date | Event Description |
2020-03-19 | NEW APPLICATION ENTERED IN TRAM |
2020-03-20 | NEW APPLICATION OFFICE SUPPLIED DATA ENTERED IN TRAM |
2020-09-19 | TEAS CHANGE OF OWNER ADDRESS RECEIVED |
2020-09-19 | TEAS CHANGE OF CORRESPONDENCE RECEIVED |
2020-09-19 | APPLICANT/CORRESPONDENCE CHANGES (NON-RESPONSIVE) ENTERED |
2021-04-13 | ASSIGNED TO EXAMINER |
2021-04-14 | REMOVED FROM TEAS PLUS |
2021-04-14 | NON-FINAL ACTION WRITTEN |
2021-04-14 | NON-FINAL ACTION E-MAILED |
2021-04-14 | NOTIFICATION OF NON-FINAL ACTION E-MAILED |
2021-10-26 | ABANDONMENT - FAILURE TO RESPOND OR LATE RESPONSE |
2021-10-26 | ABANDONMENT NOTICE MAILED - FAILURE TO RESPOND |
2021-10-26 | ABANDONMENT NOTICE E-MAILED - FAILURE TO RESPOND |