NA89
NOTICE OF ACCEPTANCE OF SEC. 8 & 9 - E-MAILED
01/09/2023
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Official data from USPTO
TONG ZHEN
Did you know this trademark is already registered in United States?
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Active USPTO registrationType: WordOffice: United States
Quick snapshot
TONG ZHEN
ST13
US500000085393969Class
29, 30
Filing
85393969
Registration
4204668
Risk and opportunity diagnosis
Executive reading for naming, filing, and monitoring decisions.
USPTO status
Active USPTO registration
Case type
Application and registration
Recorded events
29
Latest update
01/09/2023
Trademark type
Word
Nice classes
29, 30
Filing date
08/10/2011
Registration date
09/11/2012
Expiration date
-
Complete case details
Structured fields from the responsible authority and the official record.
Status date
01/09/2023
Last transaction
01/09/2023
Responsible office
United States Patent and Trademark Office
Status code
800
Official register
Principal Register
Filing basis
Foreign priority
Drawing code
4
Owner type
03
Owner location
Mongkok, HK
Examiner
MCCAULEY, BRENDAN D
Law office
M50
Current location
GENERIC WEB UPDATE
Holders and representatives
Holders
Tung Chun (IP) Holdings Limited
Tung Chun (IP) Holdings Limited
Representatives
Michael D. Adams Mayer Brown LLP
Technical classification
Nice Classes
Class 29Class 30
Vienna Codes
No Vienna codes available.
Goods and services
Class 29
meatfishpoultry and game; meat extracts; preserved prune; processed salted lemon; processed salted black beans; preserved sweet white cucumber; pickled onion; pickled plums; pickled peach; pickles; preservedprocessedfrozendried and cooked fruits and vegetablesinstant prepared vegetablesprocessed nuts; jelliesjamscompotes; eggsmilk and milk products excluding ice creamice milk and frozen yogurt; olive oil; sesame oil; edible oils and fats; canned seafood; canned beansfishfruits and pork; bean curd; fermented bean curd; red bean curd; products made from bean curdbean and jellybean curd in sheet and stick formsoups; instant soup; soup mixes; fruit puree saucesapplesaucecranberry sauce; fruit-based puree saucesapplesaucecranberry sauce; shrimp slices; shrimp paste; chicken powder for human consumption for use as a food additive; shrimp chips
Class 30
chow chow in syrup; pickled ginger; preserved red ginger; preserved sweet mixed ginger; preserved stem ginger; crystallized stem ginger; chili oil for use as a seasoning or condiment; garlic sesame oil for use as a seasoning or condiment; coffee; tea; cocoa; sugar; rice; tapioca; sago; artificial coffee; flour; preparations made from cerealsbreakfast cereals and cereal based energy bars for use as a meal replacement; bread; pastry and confectionery made of sugar; ice; ices; honey; treacle; yeast; baking-powder; ice cream; frozen ice creams; dumplings; corn flour; corn starch; potato starch; potato flour and starch for food; taste and flavor enhancers used in food productsother than essential oils; pasta; noodles; instant noodles; cooked rice congee and porridge in the nature of breakfast cereals; frozen rice congee and porridge in the nature of breakfast cereals; instant rice congee and porridge in the nature of breakfast cereals; salt; mustard; prepared wasabi; five spice powder in the nature of a spice; curry powder; curry sauce; curry paste; chutneys or relish; black vinegar; sweetened black rice vinegar; Chinese vinegar; spice vinegar; white vinegar; vinegar sauce; soy sauce; dark soy sauce; thin soy sauce; thick soy sauce; sweet soy sauce; fish soy sauce; oyster sauce; mayonnaise; meat gravies; marinade sauce; chili sauce; chili garlic sauce; sweet sauce; pasta sauce; sauces mixes; ketchup; salad dressings; pepper; pepper sauce; pepper dressingspepper salad dressings and pepper marinade; spicy baking sauce; shrimp sauce; steak sauce; worcestershire sauce; sauce for rice; fish sauce; teriyaki sauceJapanese sauce; chicken sauce; sesame sauce; ground bean sauce; whole bean sauce; fermented soy bean sauce; bean sauce; chili bean sauce; black bean sauce; black bean garlic sauce; soy bean barbecue sauce; spicy bean sauce; barbecue sauce; hoisin sauceseafood sauce; plum sauce; lemon sauce; sweet and sour sauce; chu hou sauceChinese soy sauce; Chinese barbecue sauce; satay sauces; Peking duck sauce; chocolate sauce; sauces; spices; seasonings; condimentschutneyspickled gingerprepared horseradishsoya bean paste; vinegar; flavorings for foodstuffs; lye waternon-medicated additives for foodstuffsfood additives for non-nutritional purposes for use as a flavoring; prawn cracker; chocolate with liquid fillingsin particular of wines and spirits; chocolate covered nuts; chocolate; dim sumsdumplings and noodles
Publications
History of USPTO decisions and trademark events.
29 publications found
RNL1
REGISTERED AND RENEWED (FIRST RENEWAL - 10 YRS)
01/09/2023
89AG
REGISTERED - SEC. 8 (10-YR) ACCEPTED/SEC. 9 GRANTED
01/09/2023
EROP
TEAS RESPONSE TO OFFICE ACTION-POST REG RECEIVED
01/08/2023
PR89
POST REGISTRATION ACTION MAILED - SEC. 8 & 9
12/30/2022
APRE
CASE ASSIGNED TO POST REGISTRATION PARALEGAL
12/30/2022
E89R
TEAS SECTION 8 & 9 RECEIVED
06/13/2022
REM2
COURTESY REMINDER - SEC. 8 (10-YR)/SEC. 9 E-MAILED
09/11/2021
NAS8
NOTICE OF ACCEPTANCE OF SEC. 8 - E-MAILED
06/04/2018
8.OK
REGISTERED - SEC. 8 (6-YR) ACCEPTED
06/04/2018
APRE
CASE ASSIGNED TO POST REGISTRATION PARALEGAL
06/04/2018
ES8R
TEAS SECTION 8 RECEIVED
05/31/2018
REM1
COURTESY REMINDER - SEC. 8 (6-YR) E-MAILED
09/11/2017
R.PR
REGISTERED-PRINCIPAL REGISTER
09/11/2012
NPUB
OFFICIAL GAZETTE PUBLICATION CONFIRMATION E-MAILED
06/26/2012
PUBO
PUBLISHED FOR OPPOSITION
06/26/2012
NONP
NOTIFICATION OF NOTICE OF PUBLICATION E-MAILED
06/06/2012
PREV
LAW OFFICE PUBLICATION REVIEW COMPLETED
05/23/2012
CNSA
APPROVED FOR PUB - PRINCIPAL REGISTER
05/21/2012
TEME
TEAS/EMAIL CORRESPONDENCE ENTERED
05/17/2012
CRFA
CORRESPONDENCE RECEIVED IN LAW OFFICE
05/17/2012
ALIE
ASSIGNED TO LIE
05/11/2012
TROA
TEAS RESPONSE TO OFFICE ACTION RECEIVED
05/01/2012
GNRN
NOTIFICATION OF NON-FINAL ACTION E-MAILED
12/08/2011
GNRT
NON-FINAL ACTION E-MAILED
12/08/2011
CNRT
NON-FINAL ACTION WRITTEN
12/08/2011
DOCK
ASSIGNED TO EXAMINER
12/02/2011
NWOS
NEW APPLICATION OFFICE SUPPLIED DATA ENTERED
08/15/2011
NWAP
NEW APPLICATION ENTERED
08/13/2011
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