BABA'S BUTTER PECAN BRITTLE - Trademark Details
Status: 602 - Abandoned-Failure To Respond Or Late Response
Serial Number
77825801
Word Mark
BABA'S BUTTER PECAN BRITTLE
Status
602 - Abandoned-Failure To Respond Or Late Response
Status Date
2011-02-18
Filing Date
2009-09-14
Mark Drawing
4000 - Standard character mark
Typeset
Attorney Name
Law Office Assigned Location Code
L90
Employee Name
ANKRAH, NAAKWAMA S
Statements
Disclaimer with Predetermined Text
"BUTTER PECAN BRITTLE"
Goods and Services
Ice cream
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
2009-09-17
Primary Code
030
Correspondences
Name
Hans P. Juhl
Address
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Trademark Events
| Event Date | Event Description |
| 2009-09-17 | NEW APPLICATION ENTERED IN TRAM |
| 2009-09-17 | NEW APPLICATION OFFICE SUPPLIED DATA ENTERED IN TRAM |
| 2009-12-14 | ASSIGNED TO EXAMINER |
| 2009-12-14 | NON-FINAL ACTION WRITTEN |
| 2009-12-14 | NON-FINAL ACTION E-MAILED |
| 2009-12-14 | NOTIFICATION OF NON-FINAL ACTION E-MAILED |
| 2010-06-14 | TEAS CHANGE OF CORRESPONDENCE RECEIVED |
| 2010-06-14 | TEAS RESPONSE TO OFFICE ACTION RECEIVED |
| 2010-07-02 | ASSIGNED TO LIE |
| 2010-07-02 | CORRESPONDENCE RECEIVED IN LAW OFFICE |
| 2010-07-02 | TEAS/EMAIL CORRESPONDENCE ENTERED |
| 2010-07-23 | FINAL REFUSAL WRITTEN |
| 2010-07-23 | FINAL REFUSAL E-MAILED |
| 2010-07-23 | NOTIFICATION OF FINAL REFUSAL EMAILED |
| 2011-02-18 | ABANDONMENT - FAILURE TO RESPOND OR LATE RESPONSE |
| 2011-02-18 | ABANDONMENT NOTICE MAILED - FAILURE TO RESPOND |
