OLNEYVILLE N.Y. SYSTEM R.I.'S BEST HOT WIENERS - Trademark Details
Status: 701 - Section 8-Accepted
Serial Number
76716560
Registration Number
4705638
Word Mark
OLNEYVILLE N.Y. SYSTEM R.I.'S BEST HOT WIENERS
Status
701 - Section 8-Accepted
Status Date
2021-05-12
Filing Date
2014-06-23
Registration Number
4705638
Registration Date
2015-03-24
Mark Drawing
3000 - Illustration: Drawing or design which also includes word(s)/ letter(s)/number(s)
Typeset
Design Searches
060701, 260106, 260121 - Cities from a distant perspective, skylines. Semi-circles. Circles that are totally or partially shaded.
Published for Opposition Date
2015-01-06
Attorney Name
Law Office Assigned Location Code
L20
Employee Name
HERRERA-MARCUS, ROSELL
Statements
Indication of Colors claimed
Color is not claimed as a feature of the mark.
Disclaimer with Predetermined Text
"R.I.'S BEST HOT WIENERS" AS TO CLASS 30
Goods and Services
Mugs, drinking glasses
Goods and Services
Hot wiener sauce spice mix
Pseudo Mark
OLNEYVILLE NEW YORK SYSTEM RHODE ISLAND'S BEST HOT
Section 2(f) Limitation Statement
As to "OLNEYVILLE"
Classification Information
International Class
021 - Household or kitchen utensils and containers (not of precious metal or coated therewith); combs and sponges; brushes (except paint brushes); brush-making materials; articles for cleaning purposes; steelwool; unworked or semi-worked glass (except glass used in building); glassware, porcelain and earthenware not included in other classes. - Household or kitchen utensils and containers (not of precious metal or coated therewith); combs and sponges; brushes (except paint brushes); brush-making materials; articles for cleaning purposes; steelwool; unworked or semi-worked glass (except glass used in building); glassware, porcelain and earthenware not included in other classes.
US Class Codes
002, 013, 023, 029, 030, 033, 040, 050
Class Status Code
6 - Active
Class Status Date
2014-06-25
Primary Code
021
First Use Anywhere Date
2014-05-13
First Use In Commerce Date
2004-05-13
International Class
030 - 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
2014-06-25
Primary Code
030
First Use Anywhere Date
2004-06-01
First Use In Commerce Date
2004-06-01
Current Trademark Owners
Party Type
30 - Original Registrant
Legal Entity Type
03 - Corporation
Address
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Trademark Owner History
Party Type
30 - Original Registrant
Legal Entity Type
03 - Corporation
Address
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Party Type
20 - Owner at Publication
Legal Entity Type
03 - Corporation
Address
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Party Type
10 - Original Applicant
Legal Entity Type
03 - Corporation
Address
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Correspondences
Name
Olneyville New York System Specialties,
Address
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Prior Registrations
Relationship Type | Reel Number |
Prior Registration | 3235567 |
Trademark Events
Event Date | Event Description |
2014-06-25 | NEW APPLICATION OFFICE SUPPLIED DATA ENTERED IN TRAM |
2014-07-01 | APPLICATION FILING RECEIPT MAILED |
2014-09-30 | ASSIGNED TO EXAMINER |
2014-10-01 | NON-FINAL ACTION WRITTEN |
2014-10-02 | NON-FINAL ACTION MAILED |
2014-10-27 | PAPER RECEIVED |
2014-10-28 | ASSIGNED TO LIE |
2014-11-01 | CORRESPONDENCE RECEIVED IN LAW OFFICE |
2014-11-01 | AMENDMENT FROM APPLICANT ENTERED |
2014-11-20 | APPROVED FOR PUB - PRINCIPAL REGISTER |
2014-12-01 | LAW OFFICE PUBLICATION REVIEW COMPLETED |
2014-12-17 | NOTICE OF PUBLICATION |
2015-01-06 | PUBLISHED FOR OPPOSITION |
2015-03-24 | REGISTERED-PRINCIPAL REGISTER |
2021-02-10 | TEAS SECTION 8 RECEIVED |
2021-05-12 | CASE ASSIGNED TO POST REGISTRATION PARALEGAL |
2021-05-12 | REGISTERED - SEC. 8 (6-YR) ACCEPTED |
2021-05-12 | NOTICE OF ACCEPTANCE OF SEC. 8 - E-MAILED |