FLAVORBURST - Trademark Details
Status: 602 - Abandoned-Failure To Respond Or Late Response
Serial Number
88584708
Word Mark
FLAVORBURST
Status
602 - Abandoned-Failure To Respond Or Late Response
Status Date
2020-08-05
Filing Date
2019-08-20
Mark Drawing
4000 - Standard character mark
Typeset
Attorney Name
Law Office Assigned Location Code
N90
Employee Name
MCCARTHY, JOSEPH PATRI
Statements
Goods and Services
Brownies; Candy; Candy mints; Chewing gum; Chocolates and chocolate based ready to eat candies and snacks; Cookies; Granola snacks; Gummy candies; Popcorn
Pseudo Mark
FLAVOR BURST
Classification Information
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
2019-09-04
Primary Code
030
Correspondences
Name
DAVID SCHNIDER
Address
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Trademark Events
| Event Date | Event Description |
| 2019-08-23 | NEW APPLICATION ENTERED IN TRAM |
| 2019-09-04 | NEW APPLICATION OFFICE SUPPLIED DATA ENTERED IN TRAM |
| 2019-11-20 | ASSIGNED TO EXAMINER |
| 2019-11-27 | NON-FINAL ACTION WRITTEN |
| 2019-11-27 | NON-FINAL ACTION E-MAILED |
| 2019-11-27 | NOTIFICATION OF NON-FINAL ACTION E-MAILED |
| 2020-01-03 | TEAS RESPONSE TO OFFICE ACTION RECEIVED |
| 2020-01-03 | CORRESPONDENCE RECEIVED IN LAW OFFICE |
| 2020-01-04 | TEAS/EMAIL CORRESPONDENCE ENTERED |
| 2020-01-23 | FINAL REFUSAL WRITTEN |
| 2020-01-23 | FINAL REFUSAL E-MAILED |
| 2020-01-23 | NOTIFICATION OF FINAL REFUSAL EMAILED |
| 2020-08-05 | ABANDONMENT - FAILURE TO RESPOND OR LATE RESPONSE |
| 2020-08-05 | ABANDONMENT NOTICE E-MAILED - FAILURE TO RESPOND |
