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Dead/Cancelled
CANCELLED - SECTION 8
CANCELLED - SECTION 8
section 8
on 05 Oct 2012
Last Applicant/ Owned by
2090 Joliet Street
Aurora
US
CO
80010
Serial Number
78577733 filed on 01st Mar 2005
Registration Number
3063244 registered on 28th Feb 2006
in the Principal Register
Filing Basis
1. use application currently
Disclaimer
NO DATA
PHUOC HONG NUOC MAM NHI PHU QUOC FISH SAUCE THE BEST IMPROVES THE TASTE OF FOOD DAC BIET THOM NGON HAO HANG THANH PHAN: CA COM MUOI INGREDIENTS: ANCHOVY EXTRACT, SALT. SALT CRYSTALS APPEAR NATURALLY IN HIGH QUALITY FISH SAUCE. THE SALT CRYSTALS ARE HARMLESS. SAN XUAT TAI DAO PHU QUOC PRODUCED ON PHU QUOC ISLAND MADE BY PHUOC HONG HTTP://WWW.PHUOCHONG.COM NET 24 FL. OZ (1 PT. 4 FL. OZ) 682 ML SINCE 1969
Fish sauce
Classification Information
Class [030]
Staple Food Products
Fish sauce
First Use Date in General
30th Apr 2004
First Use Date in Commerce
30th Apr 2004
Mark Details
Serial Number
No 78577733
Mark Type
No Service/Collective Mark
Attorney Docket Number
No
44D Filed
No
44D Current
No
44E filed
No
44E Current
No
66A Filed
No
66A Current
No
Current Basis
No
No Basis
No
Design Code(s)
01.17.09 -
Other countries
03.19.24 -
Stylized fish, whales, seals and sea lions
03.19.25 -
Other fish
06.03.03 -
Open sea, stretches of water without shore, multiple waves
26.11.20 -
Rectangles inside another rectangle
26.11.21 -
Rectangles that are completely or partially shaded
26.17.13 -
Letters or words underlined and/or overlined by one or more strokes or lines
Legal History
| Status Date | Action Taken |
|---|---|
| 05th Oct 2012 | CANCELLED SEC. 8 (6-YR) |
| 28th Feb 2006 | REGISTERED-PRINCIPAL REGISTER |
| 06th Dec 2005 | PUBLISHED FOR OPPOSITION |
| 16th Nov 2005 | NOTICE OF PUBLICATION |
| 17th Oct 2005 | LAW OFFICE PUBLICATION REVIEW COMPLETED |
| 14th Oct 2005 | ASSIGNED TO LIE |
| 13th Oct 2005 | APPROVED FOR PUB - PRINCIPAL REGISTER |
| 12th Oct 2005 | TEAS/EMAIL CORRESPONDENCE ENTERED |
| 03rd Oct 2005 | NON-FINAL ACTION WRITTEN |
| 03rd Oct 2005 | CORRESPONDENCE RECEIVED IN LAW OFFICE |