MEASURES WITH A TWIST OF THE WRIST - Trademark Details
Status: 602 - Abandoned-Failure To Respond Or Late Response
Serial Number
78475323
Word Mark
MEASURES WITH A TWIST OF THE WRIST
Status
602 - Abandoned-Failure To Respond Or Late Response
Status Date
2006-07-11
Filing Date
2004-08-28
Mark Drawing
4000 - Standard character mark
Typeset
Published for Opposition Date
2005-07-12
Law Office Assigned Location Code
M30
Employee Name
MEIER, SHARON A
Statements
Goods and Services
Spices
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
2004-09-07
Primary Code
030
First Use Anywhere Date
2005-08-01
First Use In Commerce Date
2005-08-01
Correspondences
Name
SMITH, WILLIAM G.
Address
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Trademark Events
Event Date | Event Description |
2004-09-07 | NEW APPLICATION ENTERED IN TRAM |
2005-03-28 | ASSIGNED TO EXAMINER |
2005-03-28 | EXAMINERS AMENDMENT -WRITTEN |
2005-03-28 | APPROVED FOR PUB - PRINCIPAL REGISTER |
2005-03-29 | EXAMINER'S AMENDMENT MAILED |
2005-04-12 | ASSIGNED TO LIE |
2005-04-12 | LAW OFFICE PUBLICATION REVIEW COMPLETED |
2005-06-22 | NOTICE OF PUBLICATION |
2005-07-12 | PUBLISHED FOR OPPOSITION |
2005-10-04 | NOA MAILED - SOU REQUIRED FROM APPLICANT |
2005-10-24 | PAPER RECEIVED |
2005-10-24 | USE AMENDMENT FILED |
2005-11-15 | STATEMENT OF USE PROCESSING COMPLETE |
2005-12-11 | SU - NON-FINAL ACTION - WRITTEN |
2005-12-12 | NON-FINAL ACTION MAILED |
2006-07-11 | ABANDONMENT - FAILURE TO RESPOND OR LATE RESPONSE |
2006-07-11 | ABANDONMENT NOTICE MAILED - FAILURE TO RESPOND |