Serial Number | 76476006 |
Word Mark | MAZZCUT |
Filing Date | Tuesday, December 17, 2002 |
Status | 606 - ABANDONED - NO STATEMENT OF USE FILED |
Status Date | Friday, September 17, 2004 |
Registration Number | 0000000 |
Registration Date | NOT AVAILABLE |
Mark Drawing | 1000 - Typeset: Word(s) / letter(s) / number(s) |
Published for Opposition Date | Tuesday, December 23, 2003 |
Goods and Services | Frozen and cooked shrimp; not live but rather for human consumption |
Pseudo Mark | MAZZETTA CUT |
International Class | 029 - Meat, fish, poultry and game; meat extracts; preserved, frozen, dried and cooked fruits and vegetables; jellies, jams, compotes; eggs, milk and milk products; edible oils and fats. |
US Class Codes | 046 |
Class Status Code | 6 - Active |
Class Status Date | Thursday, January 2, 2003 |
Primary Code | 029 |
First Use Anywhere Date | NOT AVAILABLE |
First Use In Commerce Date | NOT AVAILABLE |
Party Name | MAZZETTA COMPANY, LLC |
Party Type | 20 - Owner at Publication |
Legal Entity Type | 16 - Limited Liability Company |
Address | HIGHLAND PARK, IL 60035 |
Party Name | MAZZETTA COMPANY, LLC |
Party Type | 11 - New Owner Before Publication |
Legal Entity Type | 16 - Limited Liability Company |
Address | HIGHLAND PARK, IL 60035 |
Party Name | The Mazzetta Company |
Party Type | 10 - Original Applicant |
Legal Entity Type | 02 - Partnership |
Address | Highland Park, IL 60035 |
Event Date | Event Description |
Tuesday, February 1, 2005 | ABANDONMENT NOTICE MAILED - NO USE STATEMENT FILED |
Tuesday, February 1, 2005 | ABANDONMENT - NO USE STATEMENT FILED |
Tuesday, March 16, 2004 | NOA MAILED - SOU REQUIRED FROM APPLICANT |
Tuesday, December 23, 2003 | PUBLISHED FOR OPPOSITION |
Wednesday, December 3, 2003 | NOTICE OF PUBLICATION |
Sunday, October 26, 2003 | APPROVED FOR PUB - PRINCIPAL REGISTER |
Thursday, September 25, 2003 | CORRESPONDENCE RECEIVED IN LAW OFFICE |
Thursday, September 25, 2003 | PAPER RECEIVED |
Thursday, May 22, 2003 | NON-FINAL ACTION MAILED |
Friday, May 2, 2003 | ASSIGNED TO EXAMINER |