PARMAFRESH - Trademark Details
Status: 602 - Abandoned-Failure To Respond Or Late Response
Serial Number
86588135
Word Mark
PARMAFRESH
Status
602 - Abandoned-Failure To Respond Or Late Response
Status Date
2016-10-03
Filing Date
2015-04-06
Mark Drawing
4000 - Standard character mark
Typeset
Published for Opposition Date
2016-03-22
Law Office Assigned Location Code
L10
Employee Name
FALK, ERIN M
Statements
Goods and Services
Cheese; Compotes; Dried fruit and vegetables; Edible oil; Eggs; Fish, not live; Fresh meat; Fresh poultry; Jellies and jams; Milk
Goods and Services
Baking-powder; Bread; Cocoa; Coffee; Flour; Honey; Ice; Mustard; Pastry; Processed cereals; Rice; Sago; Salt; Sauces; Spices; Starch syrup; Sugar; Tapioca; Tea; Treacle; Vinegar; Yeast
Goods and Services
Beers; Fruit juices and fruit drinks; Mineral waters
Goods and Services
Wine
Goods and Services
Fast-food restaurant services; Restaurant services; Take-out restaurant services
Pseudo Mark
PARMA FRESH
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
6 - Active
Class Status Date
2015-04-14
Primary Code
029
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
2015-04-14
Primary Code
030
International Class
032 - Beers; mineral and aerated waters and other non-alcoholic drinks; fruit drinks and fruit juices; syrups and other preparations for making beverages. - Beers; mineral and aerated waters and other non-alcoholic drinks; fruit drinks and fruit juices; syrups and other preparations for making beverages.
US Class Codes
045, 046, 048
Class Status Code
6 - Active
Class Status Date
2015-04-14
Primary Code
032
International Class
033 - Alcoholic beverages (except beers). - Alcoholic beverages (except beers).
US Class Codes
047, 049
Class Status Code
6 - Active
Class Status Date
2015-04-14
Primary Code
033
International Class
043 - Services for providing food and drink; temporary accommodation. - Services for providing food and drink; temporary accommodation.
US Class Codes
100, 101
Class Status Code
6 - Active
Class Status Date
2015-04-14
Primary Code
043
Correspondences
Name
DUBOWY, EARL BRAD
Address
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Trademark Events
| Event Date | Event Description |
| 2015-04-09 | NEW APPLICATION ENTERED IN TRAM |
| 2015-04-14 | NEW APPLICATION OFFICE SUPPLIED DATA ENTERED IN TRAM |
| 2015-04-15 | NOTICE OF PSEUDO MARK E-MAILED |
| 2015-07-14 | ASSIGNED TO EXAMINER |
| 2015-07-15 | NON-FINAL ACTION WRITTEN |
| 2015-07-15 | NON-FINAL ACTION E-MAILED |
| 2015-07-15 | NOTIFICATION OF NON-FINAL ACTION E-MAILED |
| 2015-12-28 | TEAS RESPONSE TO OFFICE ACTION RECEIVED |
| 2016-01-12 | ASSIGNED TO LIE |
| 2016-01-13 | CORRESPONDENCE RECEIVED IN LAW OFFICE |
| 2016-01-13 | TEAS/EMAIL CORRESPONDENCE ENTERED |
| 2016-02-11 | APPROVED FOR PUB - PRINCIPAL REGISTER |
| 2016-02-16 | LAW OFFICE PUBLICATION REVIEW COMPLETED |
| 2016-02-19 | LETTER OF PROTEST ACCEPTED |
| 2016-02-22 | PREVIOUS ALLOWANCE COUNT WITHDRAWN |
| 2016-02-27 | NON-FINAL ACTION WRITTEN |
| 2016-02-27 | NON-FINAL ACTION E-MAILED |
| 2016-02-27 | NOTIFICATION OF NON-FINAL ACTION E-MAILED |
| 2016-10-03 | ABANDONMENT - FAILURE TO RESPOND OR LATE RESPONSE |
| 2016-10-03 | ABANDONMENT NOTICE MAILED - FAILURE TO RESPOND |
